If you own a madeleine tin then, chances are, it’s your favourite tin to bake with. Maybe you get a little misty-eyed each time you butter-up those pretty shells thinking about the tiny Parisian store you brought it in on a sunny August day that seems all too long ago now; or maybe you’re just after a sexy little cake to nibble on with your morning coffee – either way, these nutty little guys are for you.
A summer in Paris will leave its mark on you. Whatever reason leads you there, art, architecture, fashion, cheese, you will leave with a distinct feeling of enrichment that only a place that beautiful, that delicious, can bestow. If you love to cook as well then your kitchen cupboards can also expect a similar sense of enrichment given that you will not be able to walk past a Parisian cookware shop without buying a copper pan or three, or in my case, a madeleine tin. I feel in love with these shell-shaped sponge cakes while I was there and while traditionally these little cakes have no filling, the passion fruit curd and strategically placed raspberry add a zesty, summer spin to this timeless French classic.