Gâteau Week-end

19 April 2005

A couple of days ago, I was reading this post about madeleines on The Food Section, hosted by Josh in NYC. I noticed that the recipe he used was very similar to my favourite cake called week-end. Although I tend to make complex desserts and enjoy making them more than plain things, it doesn’t mean that I don’t like simple cakes at all, I love them just as much. (BTW, I don’t know how Josh finds time to put all the great info together – for me, just writing a post once a week is hard work!)

I found this recipe in one of my Japanese books and have been using it for years – it’s basically a variation of madeleines, the interesting thing is that you make two different types of batter and rest them separately, which really enhances the flavour. The ground almonds make the cake moist, so I don’t usually bother to make frosting (normally apricot jam and lemon syrup for this cake).

I think the name ‘week-end’ derives from the fact that you can easily take it with you when you go away for a weekend, but I’m not sure if that’s the authentic name…
 

For 18×8cm pound cake mould

Lemon batter
100g granulated sugar
90g plain flour (sifted)
1 tsp baking powder
zest of 3 lemons
2 eggs
110g melted butter (50-60 degrees C)

Almond cream
50g butter
50g icing sugar
50g ground almonds
1 egg
1 tsp plain flour

To make the lemon batter, combine the flour, baking powder, sugar and lemon zest in a bowl. Make a well and pour the beaten eggs in a little a time, blending with the flour as you pour. Fold in the butter and mix well. Rest in the fridge for a couple of hours.

To make the almond cream, cream the butter in a bowl, add the sugar and whisk until pale. Add the ground almonds and flour and mix well. Add the beaten egg a little a time and mix with a spatula. Rest in the fridge for a couple of hours.

Combine the two batters and mix well. Pour into the buttered mould and tap it on the worktop. Smooth the surface with a spatula and bake at 170 degrees C for 40-45 minutes. Transfer on to a wire tray to cool.
 

        13 comments    Permalink

  • Keiko, I love any cake with ground almonds and in this divine combination - with lemon! Take a look at my post ’Lemon yellows and violets’. The light sweet and sour..
    Will definitely try this one too.

    Posted by Dreska | 20 April 2005 #
  • I love Nigella Lawson’s madeleine recipe with rose water. I have a mini madeleine mould and eating tiny little cakes sprinkled with icing sugar makes me feel very dainty. :)

    Posted by | 20 April 2005 #
  • Ooops, I didn’t mean to be anonymous!

    Posted by Anja | 20 April 2005 #
  • What a beautiful photo! Do they taste as good as they look? You can’t go too wrong with lemon and almond.

    I’d love to hear more about the curious name of the cake if anyone knows.

    (BTW, a lot of early mornings and late nights to keep my site together -- that’s the trick).

    Posted by Josh | 20 April 2005 #
  • Keiko, oh I love madeleines and your version must be a great Japanese style cake which I do need to try making as soon as I get the chance. Thanks for sharing your recipe!

    Posted by Elna Smith | 20 April 2005 #
  • Keiko, you are always an inspiration!
    What camera are you using? Amazing photos!! You need to be working for a food-mag! I just happen to have some almond cream waiting in the fridge for a new recipe!
    Merci!
    Melissa

    Posted by Melissa | 20 April 2005 #
  • Another winner Keiko, and I will DEFINITELY make this one for my husband to bring to work!

    Posted by rowena | 21 April 2005 #
  • Keiko, can this recipe of yours be used for Madeleines? I recently bought some silicone Madeleine molds and they are super non-stick, so I’m on the lookout for good recipes, and yours sound yummy!

    Posted by Lynn | 21 April 2005 #
  • Ooohh...those look so perfect and tasty! I can’t wait to try the recipe! ^-^...I’m drooling already at the thought of biting into one of those morsels.

    Posted by Tea | 21 April 2005 #
  • These do look scrummy! BTW Josh, most recipes for Week-end Cake make 2 cakes, one for now and one for "le week-end". I believe it’s a recipe from Cordon Bleu Paris...

    Posted by Vivilicious | 27 April 2005 #
  • Hi Dreska - I think you’re going to like this one, although it hasn’t got lemon juice like yours.

    Hi Anja - your madeleine sounds delicious, I have to say that I’m often suspicious about Nigella’s recipes though... maybe I’ll try it with less sugar/butter!

    Hi Josh - thank you, I think it tastes good, I LOVE nutty cakes (preferably with chocolate...) You’re indeed a hardworking person, unlike me! Looking forward to your posts as always.

    Hi Elna - I hope you like it!

    Hi Melissa - thanks, I use a Minolta A2. Looking forward to seeing your beautiful dessert with the almond cream.

    Hi Rowena - that’s an excellent idea as I take them to work as well!

    Hi Lynn - of course you can, it’s a type of madeleine. Just one thing - although I wrote down to bake 40-45 minutes in the recipe, that’s for a pound cake mould - when I took the picture on top, I used a mini muffin mould instead. If you are using a normal madeleine mould (I’m assuming that’s the shell-shaped one), you just need to bake 10-12 minutes.

    Hi Tea - thank you, I think it’d be nice with orange zest as well!

    Hi Vivilicious - thanks for letting me know about ’le week-end’, now I can make two cakes for the sake of the name... (I might finish eating both before the weekend though!)

    Posted by keiko | 28 April 2005 #
  • Alas I don’t have the patience or talent to make beautiful and complex cakes like you. But these easy cakes, I can do!

    Posted by Foodie in Minneapolis | 12 February 2008 #
  • hummmm I love madeleines and they look so delicious.

    Posted by virginie | 25 June 2009 #
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