Thursday, July 25, 2013

Shell Cakes for St. James

Today we celebrate the feast of St. James the Greater, which happens to be a "nameday" in our home!  In the past I have always made Tarta de Santiago or Coupe Saint-Jacques, but this year I decided to try out my new cookbook and madeleine pan and make madeleines Shell shaped cakes. (Cockle and Scallop Shells are symbols of St. James.)

They turned out great and I'm looking forward to trying some of the other recipes soon.  In fact our son's baptismal anniversary is coming up next week, which might be the perfect opportunity to try out the "Vegan Coconut Milk-Cinnamon" though he is really intrigued by the "Bacon and Chocolate!"  We might have to make both... This should be fun!

Basic Madeleine
adapted from We Love Madeleines

  • 1 cup All-Purpose Flour, Plus Extra for Dusting the Pan
  • 1/4 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 3 Eggs, At Room Temperature
  • 1 Egg Yolk, At Room Temperature
  • 1/3 cup Sugar
  • 3/4 teaspoon Vanilla Extract
  • 6 tablespoons Unsalted Butter, Melted and Cooled to Room Temperature, plus more for greasing the pan
  • Powdered Sugar for Dusting


In a small bowl sift together flour, baking powder and salt.  Set aside.

Using a stand mixer with the paddle attachment, beat together eggs, egg yolk, sugar, and vanilla until the batter is thick enough to ribbon and lighter in color.  Sprinkle the flour mixture over the egg mixture.  Carefully fold in the flour mixture using a rubber spatula, until just combined.

In a small bowl, whisk one-third of the batter into the melted butter, then fold the butter mixture into the remaining batter until just combined.  Let the batter rest for at least 1 hour.

Preheat over to 350˚F with the rack positioned in the center.  Grease a madeleine pan with melted butter and dust with flour, tapping out any excess.

Spoon the batter into the prepared pan, filling each mold three-quarters full.  Bake until the madeleines are golden brown around the edges, 8 to 10 minutes.

When the madeleines come out of the oven, immediately turn them out onto wire racks and let cool.  Dust with powdered sugar and serve.

Happy Feast of St. James! 

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  1. I dont see what the butter measurement is. Ive googled it, but the recipes i find are coming up with 2 eggs....

    1. I'm sorry about that Katie, I've corrected the ingredient list. :)

  2. So sorry, as I was writing down the recipe, i saw the butter..guess im a little tired tonight!

  3. Oh! Thanks Jessica! I thought my eyes were playing tricks! :) I feel much better now. :)
    BTW, I dont have a madeleine pan, but thought id try it anyway with a mini muffin pan....