page_title: Madeleine (cake)
hierarchical_section_title: Madeleine (cake)
caption_attribution_description: English: Madeleine of St Michel brand on white background. Français&#160;: Madeleine de marque St Michel sur fond blanc. This file was uploaded with Commonist.
context_page_description: The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
  Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.
  A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest for a pronounced lemony taste.
  British madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.
context_section_description: The madeleine ([mad.lɛn], English: /ˈmædleɪn/ or /ˌmædlˈeɪn/) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
  Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.
  A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds.  A variation uses lemon zest for a pronounced lemony taste.
  British madeleines also use a génoise sponge but they are baked in dariole moulds. After cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.
caption: A madeleine cake
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