Description

These golden-hued shell cakes offer a delightful balance of textures and flavors. Each cake features a tender, airy crumb that readily absorbs a sweet, aromatic syrup, resulting in a wonderfully moist and succulent bite. The exterior maintains a delicate structure, providing a subtle contrast to the soft interior. Baked to perfection in distinctive shell molds, these cakes present a comforting sweetness, ideal for an elegant dessert or a special tea-time treat.

Ingredients

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**For the Shell Cakes:**
1/2 cup (113g) unsalted butter, melted and cooled
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1 teaspoon baking powder
Pinch of salt
**For the Syrup:**
1 cup (200g) granulated sugar
1 cup (240ml) water
1 tablespoon fresh lemon juice
1/2 teaspoon orange blossom water (optional)

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Instructions

**Prepare the Batter:** In a large bowl, whisk together the melted and cooled butter, eggs, granulated sugar, and vanilla extract until well combined and slightly pale.
**Add Dry Ingredients:** Sift the all-purpose flour, baking powder, and salt into the wet ingredients. Fold gently with a spatula until just combined, being careful not to overmix. The batter will be thick.
**Chill the Batter:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This helps achieve the characteristic "hump" on the cakes.
**Preheat Oven and Prepare Molds:** Preheat your oven to 375F (190C). Lightly grease and flour a shell-shaped cake pan (like a Madeleine pan). Tap out any excess flour.
**Bake the Cakes:** Spoon about 1 tablespoon of batter into each mold, filling it about two-thirds full. Bake for 8-12 minutes, or until the edges are golden brown and the centers are set and have developed a slight hump.
**Prepare the Syrup:** While the cakes are baking, combine the sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes without stirring. Remove from heat and stir in the orange blossom water, if using. Let the syrup cool slightly.
**Soak the Cakes:** Once baked, immediately remove the cakes from the molds and place them on a wire rack set over a baking sheet. While the cakes are still warm, generously brush or spoon the slightly cooled syrup over each cake, allowing it to soak in. You can also dip the cakes briefly into the syrup for a more thorough soaking.
**Serve:** Allow the cakes to cool completely on the wire rack before serving, allowing the syrup to fully absorb and set.

Notes

* For the best “hump” on your shell cakes, ensure your batter is well-chilled and your oven is preheated to the correct temperature.

* Do not overmix the batter; this can lead to tough cakes. Mix until just combined.

* Ensure your shell molds are thoroughly greased and floured to prevent sticking and preserve the intricate shell pattern.

* Soaking warm cakes in slightly cooled syrup allows for optimal absorption without making the cakes soggy.

* These cakes are best enjoyed within 2-3 days. Store them in an airtight container at room temperature.

Prep Time: 20 minutes
Cook Time: 10-15 minutes

Nutrition

Calories: 180
Fat: 4g
Carbohydrates: 35g
Protein: 2g