A Cake for Sonnie

My sister, Sonnie, has just turned 70.  She didn’t want to celebrate, just wanted to have a quite day…  But her family and friends had other ideas!

A message, out of the blue, from my nephew, Dave, put us all on notice.  There was to be a surprise celebration!  Oh the pressure of trying to not make her suspicious of the goings-on. Continue reading

Turning Rhubarb into Madeleines!

Well almost…

I have been wanting to make Madeleines for years, but being restricted to a gluten free diet, I’ve always put the idea into the ‘too hard basket’.

The other day, after continuously being tripped up by the abundance of rhubarb in the vegetable garden, I decided that it was time to harvest it.  I have some preserved/canned in the larder, the roses required for my Rhubarb and Rose Petal Jam are a little while off, so just thought that I’d give it away.

I know that it looks like a lot, and I suppose it was.  But after I bundled it up, there were only seven bundles – maybe I was a little generous, I don’t know.

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Prep Time
15 mins
Cook Time
8 mins
Resting Time
1 hr 30 mins
Total Time
1 hr 53 mins

Some years ago, after being diagnosed with Coeliac's Disease, I was delighted to find packs of individually wrapped, gluten free, Madeleines in the supermarkets as I traveled throughout France. Let me tell you, they were an absolute treat!

When I returned home from one of my trips I actually purchased a Madeleine tray thinking that I might try and bake some myself, but put it off until now, as I thought they would be difficult to make.

Who would have guessed how wrong I was!

Category: Baking, Cakes
Style: French, Gluten Free Option
Keyword: Cakes, Madeleines
Quantity: 40 pieces
Author: sbaskitchen
  • 225 g butter diced
  • 4 eggs
  • 230 g sugar
  • 275 g plain flour (see below for gluten free option)
  • 10 g baking powder
  • 1 lemon zested
  1. Melt the butter, either in the microwave or in a bain-marie, then let it cool completely.
  2. Break the eggs into a bowl and whisk them briskly with the sugar until the mixture becomes light and fluffy.
  3. Fold in the sifted flour and baking powder, and leave to stand at room temperature for exactly 1 hour.
  4. Remove the white cream that has formed on top of the butter, and incorporate the buter into the preparation, together with the lemon zest. Mix well to combine, then place in the fridge for 30 minutes.
  5. Preheat the oven to 260C. Butter and flour madeleine tins.
  6. Place a large teaspoon of the mixture into each mould.
  7. Lower the temperature to 240C, put in the oven and bake for 8 minutes.
  8. Once cooked turn the madeleines onto a cake rack to cool.
  9. Continue to bake other batches until you have used all the batter.
  • Translated and slightly adapted from 'Douceurs d'antan' [Sweets of yesteryear] by Marie Leteuré p. 98
  • This recipe cooked perfectly using my gluten free flour blend.
  • I noted the following comment in the instructions (translated for your benefit:
    • [if you can, use silicone madeleine moulds, so easy to use].
    • [Before cooking, the madeleine dough can be kept for 3 days in the refrigerator; you can therefore prepare a good quantity of dough in advance, and cook the madeleines as you need them.]
  • My oven has a maximum temperature of 250˚C, so preheated to 250˚C rather than 260˚C.
  • Best baked as required, but that being said, I do find they last well in an airtight container for a couple of days.  I just freeze them, and take them out as needed - they don't take long to thaw.









Easter – Outdoors – Family

Easter was fabulous.

Our grandson Cooper come to visit from the Tuesday prior.  While he was here, and before everyone else arrived, we made Easter Bunny Pots, and my only real input was making the bunnies feet and assisting with the gluing.  It was a great fun activity, where we had to go in search of everything needed for the project, including the packets of seeds and pots from the local hardware.  When they were finished, he proudly put them out for photos, before hiding them to surprise everyone on Easter Sunday morning.  He was such a proud little man handing them out to his family.

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