Everyone Loves Madeleines Salées Try this Savoury Version
Madeleines are typically small sponge cakes made with a génoise batter. The mixture of flour, sugar, butter and ground nuts is baked in a unique baking pan with shell-like depressions. The petite madeleine was first created in northeastern France in the Lorraine area.
This recipe for Madeleines Salées uses ingredients more typical of Provence – olive oil, tomatoes, cheese, basil and thyme. These little bites are perfect with some chilled Provencal rosé.
This madeleine cake batter combines ingredients that are more typical of Provence into a savoury bite. You can play with the combination to suit your tastes. Other variations might include olive, anchovy and goat cheese.
|12-24(depends on pan size)||10minutes|
- 100g Sundried Tomatoes in oilweighed (measured) without the oil, ½ tightly packed cup
- 1tbsp Chopped Thyme Leaves
- a handful of basil leavesfinely chopped
- 2 Eggs
- 80g (½ cup) Flour
- 15g (1 ½ tsp) Baking Powder
- 15g (¼ cup) Grated CheeseGruyère or Emmental
- 3tbsp (1/8 cup) olive oil
- a pinch of Salt
- a few rounds of Freshly ground pepper