When compiling the Royal Teas cookbook, Royal Chef Mark Flanagan and former Royal Pastry Chef Kathryn Cuthbertson chose recipes that are not only delicious and the perfect mix of wholesome and decadent, but also most importantly seasonable and with easily sourced ingredients. Obtaining certain ingredients can be trickier in the current climate, and we chose to share this recipe with this in mind.

Although no one knows who the eponymous Madeleine was, we do know that these delightful small cakes originate from north-eastern France in the 18th century. Madeleines are traditionally made using a shell-like mould giving them their distinctive shape. They are best served while still warm, and eaten on the day of baking. Adding the cherry makes these dainty little treats even more special.

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Ingredients

90g (½ cup) unrefined caster sugar

3 free-range egg whites

90g (3/8 cup) unsalted butter

35g (¼ cup) ground almonds

35g (¼ cup) plain flour

5 fresh cherries

 

Equipment

Non-stick silicone madeleine mould

 

Method

Preheat the oven to 190ºC (375ºF, gas mark 5).

Prepare the madeleine mould by greasing with softened butter and dusting with flour. Place the lined tin on to a flat, heavy-duty baking tray and leave to one side until required.

Place the unsalted butter into a saucepan and gently heat until it turns a nut-brown colour, exuding a rich nutty smell. Immediately remove the ‘beurre noisette’ (as it is now known) from the saucepan to stop the cooking process, and allow to cool slightly.

In a separate bowl whisk together the egg whites, caster sugar, plain flour and ground almonds until light and fluffy. Carefully and slowly add the beurre noisette and continue to whisk until smooth. Place the madeleine mix in the fridge and chill for 30 minutes.

Wash and stone the fresh cherries and cut them into halves. Remove the madeleine mix from the fridge and give it a stir. Fill the prepared madeleine moulds almost to the top then carefully place half a cherry into each mould. Try not to push the cherry down as it will then sink during baking.

Place on the middle shelf of the preheated oven and bake for approximately 12 minutes, or until the madeleine turns a light golden brown. Once baked remove from the oven and allow to cool before removing from the madeleine mould and placing on a wire rack.