Madeleine (cake)

Madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

History

The madeleine is believed to have been named after a 19th-century cook named Madeleine Paulmier, who is said to have been working for the Duke of Lorraine, Stanislas Leszczyński, when she first created the cakes. However, there are also other theories about the origin of the name. Some sources suggest that it might have been named after Mary Magdalene, the biblical figure, as the French name for Mary Magdalene is Marie-Madeleine.

Description

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. The texture of a madeleine is supposed to be light and fluffy, similar to a sponge cake. The flavor is similar to, but somewhat lighter than, pound cake, with a pronounced butter-and-lemon taste.

Preparation

The batter for madeleines is typically made with flour, sugar, eggs, and butter, with vanilla and lemon zest added for flavor. The batter is then spooned into the madeleine mold and baked until golden. The cakes are typically served as is, although they can also be dusted with powdered sugar or glazed with a lemon icing.

Cultural significance

Madeleines are often associated with the French author Marcel Proust, who described them in great detail in his novel In Search of Lost Time. In the novel, the taste of a madeleine dipped in tea triggers a flood of memories for the narrator, making the madeleine a symbol of the power of memory and nostalgia.

See also

• French cuisine
• List of French desserts
• Proust

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  Madeleine cakes on a plate
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  Madeleine baking tray
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  Recipe for Madeleine