Stefano Fugazzi reports.
The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Ingredients for 40 portions:
100g caster sugar
100g plain flour
A table spoon of cinnamon
100g of melted butter
Preheat the oven to 200°C.
Brush the madeleine tray with melted butter.
Whisk together the eggs and the sugar in a bowl.
Add butter, cinnamon and flour and whisk again.
Leave to stand for 15-20 minutes before pouring into the madeleine tray.
Bake for 7-9 minutes until golden brown.