If there is anyone that can follow up my date with POTUS, it is Mads All-right. She may be very small, but my girl Madeleine has the biggest heart and legacy I know.
As the first woman to become the Secretary of State – I pushed BC to give her the job on account of the fact that she is a damn saint – Maddy is a pioneer and has long been someone I’ve admired.
We first met on Ellis Island in the ‘40s when she emigrated to America. I had recently arrived from Australia and was trying to be adopted by a kind emigrant family who could fund my pursuit of stardom thinking I had no one. Despite seeing through my sham the Korbelovás were so kind that they took me in anyway and Mads and I quickly formed a close sibling-esque bond.
While I made my way from Long Island to Broadway, I always stayed in contact with Mads and she supported me despite the myriad of crimes and misdemeanours I racked up.
I haven’t seen Mads since the New Hampshire Primary, where I played an integral role in her inclusion of her quote that Taylor Swift likes to lift when feuding with the Poehler-Feys. As you know, it didn’t go down well so I’ve tried to lay low until things blew over.
Thankfully my dear, sweet Mads isn’t one to hold a grudge and we spent yesterday afternoon gabbing – in French, which is the only language we speak together – over a tray of my delightful Madeleines Albright.
Like Mads, these delicate little cakes really pack a punch with the sweet vanilla hitting all the right notes. And then some.
2 cups flour
1 tsp baking powder
6 large eggs, room temperature
1 cup raw caster sugar
2 tbsp muscovado sugar
225g unsalted butter, melted, plus extra for the pan
2 tbsp vanilla extract
icing sugar, for dusting
Whisk the flour, baking powder and a teaspoon salt together in a bowl.
In the large bowl of an electric mixer, whisk the eggs and caster and muscovado sugars on high speed until they are pale and fluffy or about ten minutes.
Remove the bowl from the mixer and fold through the flour in two additions, broken up by folding through half the butter and vanilla.
Cover and refrigerate for a couple of hours while you preheat the oven to 180°C. Remove the batter from the fridge and leave to rest for fifteen minutes.
Butter the madeleine pans with the extra butter and spoon the batter into the pans and bake in the middle of the oven for 8-10 minutes, or until golden and crisp. Remove from the oven and flip them out onto a cooling rack.
Rebutter the moulds and repeat the process until the batter is done.
Dust with icing sugar and devour.