When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.
This recipe was originally published in 2013, which I have updated and revised using Swerve sweetener as a replacement for sugar. Swerve sweetener is a natural sugar replacement that has zero net carbs and is keto-friendly.
Lemon Olive Oil Madeleines
2/3 cup Swerve sweetener or sugar
¼ teaspoon salt
3/4 cup flour
½ teaspoon baking powder
½ cup olive oil
1 tablespoon lemon juice
Zest of lemon
4 tablespoons Swerve confectioners or powdered sugar
½ lemon, juiced
In a bowl of an electric mixer, whip eggs, Swerve sweetner, and salt until thicken, about 5 minutes.
Sift in the flour and baking powder. Using a spatula gently fold in the flour until incorporated.
Add the olive oil and continue to stir. It may take a minute for the olive oil to blend into the mixture but do not over mix.
Stir in the lemon juice and zest.
Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)
Lightly coat the madeleine mold with cooking oil. Preheat oven to 350°
Make the glaze in a small bowl by stirring together the Swerve confectioners and lemon juice. Mix until smooth and creamy.
Scoop batter into madeleine mold, filling 2/3 full. Bake for 10-12 minutes and unmold on a cooling rack. While still warm, dip both sides of each cake in the glaze. Cool and serve with tea.