There exists a small cake from France that is known to be light, supple and is the size of a tennis ball, yet for generations past, when eaten it has been said to bring to mind powerful memories of history past. I am talking about the modest madeleine, which according to many people is the creation of a French. This article seeks to talk about this madeleine cake, its features and origin.

For those lucky enough to have eaten a Madeleine cake, it sure was a surprise to all of them that a cake so simple and plain could set off such a gushing inundation of recollections. For others, the madeleine cake will everlastingly have an exceptional place in the midst of the pantheon of cakes and snacks and biscuits that make our tea times a little bit sweeter. So, what is a Madeleine cake? It is one of the many pastries that the French people came up with and instantly spread throughout  France like wild fire. It size is unique and for the duration of its existence, there has been no notable to changes in its recipe, size or shape. Another plus for this cake is the fact that its mould is unique unlike the rest of the cakes and it look like the cake has been baked from the  inside of a sea shell. Its recipe starts just like any other cakes with the usual components of flour, sweeteners and eggs; they then go through the process of mixing these ingredients. In order to complete the mouth watering madeleine cake, the mixture is soaked with lemon juice and then using a spoon, it is poured into the mould and taken to the baking oven (Madeleine, & Achilleos, 2012).  Of course the outcome is a delicate, brittle, wet madeleine cake which has a humped shape. It is touted as a stylish rather than elaborate pastry; it just sits there patiently waiting and asking to be dipped in a steaming cup of tea.

Although versions of the story will vary, the cake is believed to be a time-honored delicacy from a town called Commercy and its neighbor Liverdun, two towns found in the Lorraine area of northern France. It has now made its way across the globe never losing its French allure and some now claim that it tastes better when dipped in honey. The effect is a sweet and sour taste that has been called the taste of northern France. It has been baked in their kitchens at home since the 18th century and has now become commercialized being sold from the local shops and street vendors to five star hotels. It is the recommended pastry in most tea parties and not even in France alone but as far as Europe. It has been called a comfort food as people like the conflicting bitter sweet taste in their mouth that makes them stop worrying about other things. The madeleine is given as gifts between friends, neighbors and even used as rewards for well behaved children.

In conclusion, eating a madeleine is like eating 18th century France, the madeleine is not bound by gender, religion or generation meaning that its appeal of such an experience should make anyone want to get a feel of this wonderful creation that is the madeleine no matter where one is from.


Madeleine, & Achilleos, A. (2012). We love madeleines. San Francisco, Chronicle Books.

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