Junior chef
Utensils
Apron
Bowl
Cooking spoon
Knife
Lemon grater
Lemon squeezer
Mixer
Tablespoon
Teaspoon
Timer
Whisk
Kitchen scales
Madeleine sheet
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Tray
Grease the tray with butter and sprinkle with flour.
Cake batter
Place the butter in a bowl, add the sugar and salt. Rinse the orange in hot water, dab dry, grate the zest and squeeze the juice into the bowl. Mix using the whisk on a mixer. Whisk in the eggs and continue to beat until the mixture becomes lighter in colour. Mix the flour and baking powder, beat into the mixture.
Transfer the cake mixture to the prepared tray.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tray and place on a plate.
Drizzle
Prick the madeleines firmly all over with a wooden skewer. Squeeze the juice from the orange, set aside 2 tbsp of the juice, mix the remaining juice with the icing sugar and pour over the madeleines.
Icing
Mix the icing sugar with the reserved orange juice. Dip the madeleines half way into the icing, leave to dry on a rack.
| Tip: | Instead of a madeleine tray, you can use a greased 12-hole muffin tin (each hole approx. 7 cm in diameter). The baking time will be approx. 5 minutes longer. |
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