Method :

1. Pre-heat oven to 210°C
2. Melt the butter in a pan until it browns slightly (this gives a nutty flavour to your madeleines and is known as a ‘beurre-noisette’ in french which translates as ‘hazelnut-butter’)
3. Mix the flour with the baking powder and the ground almonds
4. In a bowl gently beat the eggs with the sugar and the vanilla essence
5. Sieve in the mix of flour, baking powder and ground almonds and mix until the texture is smooth
6. Add in the cooled melted butter and mix well
7. Ideally if you have the time leave the batter in the fridge for 2 hours – this will help them rise and give the traditional ‘bump’ shape!
8. Grease the madeleine pan (this isn’t necessary if you are using silicon pans) and fill each shell to about 2/3
9. Bake in oven at 210°C for 6-8 minutes

*Other possible flavours for your madeleines : the zest of a small lemon or a few drops of orange blossom water

January wouldn’t be January in France without a Galette des Rois or two (or ten!). They are eaten throughout the month of January, until they finally disappear once February arrives only to resurface again near the end of December the following year.

A lof of people believe they are called the kings cake to celebrate the Wise Kings arrival at the stable on January 6th but apparently the actual reason goes back to a roman celebration. At the time, to celebrate the winter solstice, families would have a ‘raffle’ to pick a king who would be King of the household for the day. Even the servants could take part and if they won, could end up bossing their employer around for the day.

The Galette des Rois below with puff pastry and almond filling is common all over the north of France, but in the south of France their ‘galette’ is a completely different cake made with a ring of brioche and candied fruit.

The ‘fève’ is a small trinket (the french word fève actually means a broad bean which is what used to be put in the cake), usually a small porcelain figurine. We’ve had minions and star wars characters this year 🙂

In France the tradition is that the youngest member of the household goes under the kitchen table while the ‘galette’ is being cut and calls out the names of those present as each slice is served up. Whoever finds the fève is the king – or queen!

Ingredients :

• 400g ready-made puff pastry (of course you can make your own but it’s the only pastry I don’t make myself!)
• 100 g ground almonds
• 75 g caster sugar
• 1 egg
• 50g of softened butter
• A few drops of almond essence
• 1 egg yolk
• 1 “fève” !

Method :

1. Roll out half the pastry into a circle and prick with a fork
2. In a bowl mix all the ingredients together – the ground almonds, sugar, softened butter, egg and almond essence
3. Spread the mixture over the pastry and place the fève on it
4. Brush the edges of the pastry with water, then cover with the second half of the pastry, pressing the edges to seal
5. Using a fork or knife to create a design on top
6. Brush with the beaten egg yolk
7. Bake in oven for 30 minutes until nice and golden

Yet another loaf cake – my most used tin in the kitchen! Pears are in season at the moment, for this recipe just make sure they are nice and soft before using.

Ingredients :

• 3 pears
• 150g self-raising flour
• 80g sugar
• 3 eggs
• 90g butter (melted)
• 50 g dark chocolate

Method :

1. Pre-heat oven to 180°C
2. Mix the flour, sugar, eggs and melted butter together
3. Peel and chop pears in small cubes
4. Break the chocolate into small pieces (or use ready made chocolate chips)
5. Add the pear and chocolate into the cake mixture and pour into loaf tin
6. Sprinkle some sliced almonds and chocolate on top of the cake
7. Bake in oven for 40-45 minutes at 180°C

Financiers are a french pâtisserie made with ground almonds.  In 1890 the pâtissier Lasne re-visited an old recipe from the 17th century for a small oval cake called visitandines (called after the religious order of sisters who created the cake), using the same ingredients but changing the shape. As his shop was situated in the financial district in Paris and almost all his clients worked there, he called his cake a “financier” and gave it the shape of a gold bar.

Financiers are light and spongey and are a perfect accompaniment for afternoon tea. I have added raspberries to the recipe but you can make them without or juggle around with other flavours!

They are traditionally rectangular shape but if you don’t have this type of tin you can use a mini-muffin tin or a small bun tin instead.

Ingredients :

• 140g icing sugar
• 125g ground almonds
• 50g flour
• 150g butter (beurre noisette)
• 3 egg whites
• Raspberries
• Salt

Method :

1. Pre-heat oven to 180°C
2. Make a “beurre noisette” by melting the butter over a low heat until it turns golden brown (and gives off a nutty aroma hence the name) and leave to cool
3. In a bowl mix the sugar, flour, ground almonds and a pinch of salt
4. Add a pinch of salt to the egg whites and beat to a soft peak
5. Fold the egg whites into the dry ingredients
6. Mix in the cooled, melted butter
7. Spoon the mixture into the financier tin and place 2 or 3 raspberries on top, pressing down slightly
8. Bake in oven for 15 minutes