
Nothing awakens the senses like the warming fragrance of oven-fresh pastries wafting through the air on a weekend morning. Doubling as an activity for family fun and a therapeutic, hands-on experience to unwind, baking at home is a simple yet rewarding way to spend time with yourself and loved ones.
This article serves as a compilation of Umbi Tea & Coffee’s best recipes for beginner-friendly bakes that are as delicious as they are undemanding. It includes delicate madeleines, elaborate crepe cakes, and tangy lemon tarts, proving that the magic of baking is less about talent and more about method. We’ll guide you through the required ingredients, detailed steps and helpful tips to ensure baking outcomes that are successful and flavourful.
Now, roll up your sleeves, and let’s get cooking!
Madeleines
Traditional French Small Cakes

A madeleine is a traditional French pastry that is small, shell-shaped and typically enjoyed as a sweet treat with tea or coffee. Madeleines have a light and fluffy texture with a slightly crispy exterior. They are made from a genoise or sponge cake batter, flavoured with lemon zest or vanilla. The distinctive shell shape is achieved by baking the batter in special madeleine moulds, which give the pastry its elegant appearance. Madeleines are often dusted with powdered sugar before serving and are popular for their delicate flavour and lovely presentation. They are perfect for afternoon tea or as a delightful dessert.
Yield:
12 pieces
Ingredients:
110 g all-purpose flour
½ tsp baking powder
125 g sugar
Zest of 1 orange or lemon
⅛ tsp table salt
100 g whole eggs
110 g melted unsalted browned butter
Important Tips to Remember:
Brown Butter: Brown butter is crucial to this recipe. Make sure to do this first to allow ample time for the butter to cool before incorporating it into the batter. First, melt the butter as usual, then cook it over medium heat, stirring occasionally, until it becomes golden brown. Be careful not to burn the butter. Once it reaches the desired colour, remove from heat and pour into a heatproof bowl. Scrape the crust from the bottom of the pan.
Eggs: Eggs must be kept at room temperature for this recipe to ensure better ingredient bonding.
Gradual Beating: The eggs and sugar must be combined gradually to achieve madeleine’s characteristic light and fluffy texture. Avoid rapid mixing. Ideally, you should beat the mixture for about 3-4 mins. Aiming for 3.5 mins offers a sweet spot, resulting in a pale batter with a thick consistency.

Steps:
Cut the butter into tablespoon-size pieces and place them in a heavy saucepan over medium heat. Once melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, after about 10 mins. Remove from heat and pour the browned butter into a small bowl and set aside to cool.
In a medium mixing bowl, combine and sieve the all-purpose flour, baking powder and salt. Set aside until needed.
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs mixed with lemon/orange zest at medium speed while adding sugar gradually. Once all of the sugar has been incorporated, increase the speed to medium high and continue beating the mixture until thick and pale, after about 3-4 mins.
Turn the mixer off and, using a silicone spatula, fold in the flour mixture over three additions, stirring just until combined.
Add in the warm butter and mix together until well combined.
Cover the batter with plastic wrap and refrigerate for 2 hrs.
Preheat the oven to 204°C for 30 mins.
Before baking, generously brush the moulds of your madeleine pan with butter. Lightly dust the pan with flour.
Transfer the chilled batter to a pastry bag and pipe it about ¾ full into the prepared moulds. Place in the refrigerator to chill.
Bake the madeleines in the preheated oven for 5-7 mins, or until they are golden brown and spring back to the touch.
Remove the madeleines from the oven and pan. Immediately place them on a rack. Dust with confectioners’ sugar.
Serve warm or at room temperature, with coffee or tea. Madeleines are best consumed on the same day they are prepared.
Crepe Cakes
Sweet, Paper-Thin and Layered French Cakes

Crepe cakes are intricate constructions of paper-thin crepes sandwiching alternating layers of creams and spreads. Pleasantly sweet, delicate, and mild, crepe cakes include both the French-originated gâteau de crêpes and the Japanese-inspired mille crepes. These elegant desserts come in a variety of flavours, such as classic vanilla, rich dark chocolate, fruity mango, bittersweet matcha, and more.
Yield:
14 servings; makes 30 layers measuring 23 cm
Ingredients:
Crepes (23 cm, 15 layers):
125 ml water
244 ml fresh milk
4 whole eggs
60 g unsalted butter, melted
125 g all-purpose flour
30 g granulated sugar
1 orange or lemon zest (optional)
Pinch of salt
Crepe Frosting:
227 g unsalted butter, softened to room temperature
340 g sweetened condensed milk
227 g cream cheese, softened to room temperature
2 tsps vanilla extract

Crepe Steps:
In the bowl of a blender, add crepe ingredients in the order they are listed.
Blend until well combined, resting for a minimum of 4 hrs.
Heat a medium (9 in) non-stick pan over medium heat. Add a tiny dot of butter and spread it around with a spatula, lightly coating.
Once hot, add 3 tsps of batter, or enough to cover the bottom of the pan. Swirl the skillet as you add the batter to make sure it coats evenly.
Saute about 30 secs per side or until it turns a light golden brown.
Flip the crepe using a thin spatula, and saute another 30 secs or until the second side is golden brown.
Remove the crepe from the pan, letting it rest and cool on a clean surface (e.g. a cutting board) to room temperature before stacking.
Crepe Frosting Steps:
In the bowl of a stand mixer fitted with a whisk attachment, beat butter and condensed milk on high speed for 7 mins. It should appear whipped and light in colour.
Add softened cream cheese, 1 tbsp at a time, while mixing on medium speed. Continue beating for 3 mins or until it no longer contains lumps.
Add 2 tsps of vanilla and whisk until well incorporated and smooth. (Some tiny lumps are fine, and will not be noticeable in the cake.)
Assembling the Crepe Cake:
Place the base crepe layer onto a serving platter.
Spread about 3 tbsps or 1 ice-cream scoop of frosting between each crepe layer. Repeat until there are 15 layers of crepes, and 15 layers of cream.
Refrigerate the cake for a minimum of 6 hrs or until the frosting has firmed up. This will allow the cake to stay together and make it easier to slice.
To serve, dust with powdered sugar and top with fresh berries if desired. Crepe cake can be made 2 days in advance.
Lemon Tarts
Zesty Lemon Curd in a Buttery Tart Crust

Lemon tarts, known as tarte au citron in French, are delightful pastries consisting of a lemon-flavoured filling encased within a crisp pastry shell. Believed to have originated in 19th century France, lemon tarts are cherished for their perfect balance of sweetness and tanginess. In England, they are commonly enjoyed as a traditional afternoon treat. These tarts typically feature a smooth, thick and creamy lemon curd filling generously packed into the tart shell.
Yield:
Makes 1 whole lemon tart
Ingredients:
Tart Crust:
150 g all-purpose flour
¼ tsp salt
113 g cold butter, cut into small pieces
50 g granulated sugar
10 ml cream
1 egg yolk
Lemon Curd:
120 ml fresh lemon juice
2 tbsps lemon zest
200 g granulated sugar
113 g butter
4 eggs
2 egg yolks
Important Tips to Remember:
Equipment: This recipe requires a 23 cm tart pan.
Butter Temperature: If your hands are warm, consider making the pastry dough in a food processor to avoid melting the butter.
Fixing the Crust: It’s normal for the crust to puff up after baking. Use a measuring cup to ease the crust back into place if needed.
Lemon Curd: Unwaxed, organic lemons yield the best results. When pouring the egg mixture into the hot butter, do so slowly and continuously whisk to prevent the eggs from scrambling. After straining the curd, ensure that plastic wrap is placed directly on the surface of the curd as it cools. This prevents a skin from forming on top.
Don’t Overbake: The tart needs about 10 mins in the oven, just until the edges have set. Overbaking can result in a dry and bitter taste.
Tart Crust Steps:

Whisk the egg yolk and cream together in a small bowl. Set aside.
Measure the flour into a large bowl, and add the salt and sugar. Whisk to combine.
Add the cubed butter. Work the butter in a pastry cutter or your clean hands until it reaches a crumbly consistency, with pea-sized pieces of butter throughout.
Drizzle the yolk cream mixture and combine using a fork or knife.
Transfer the dough onto a piece of plastic. Press and fold together, shaping it into a disk, before wrapping and chilling it for an hour.
Roll the dough into a circle and transfer it to a 23 cm tart pan, preferably one with a removable base. Press the dough into the pan, ensuring it covers the base and sides evenly. Dock the bottom of the dough, and trim any excess dough from the edges of the pan. Freeze for about 30 mins.
Once settled, preheat the oven to 175°C then bake for about 20 mins or until it turns a light golden brown. Reduce the oven temperature slightly, and prepare the curd while the shell bakes. The crust can be made 2 days in advance (stored in an air-tight container).
Lemon Curd Steps:
In a medium bowl, whisk to combine the eggs and yolks. Set aside.
Zest 2 lemons and squeeze ½ cup of juice. Add the zest, juice, butter and sugar to a medium-sized pot and place over medium heat.
Stirring often, ensure the butter is melted and the mixture starts to bubble. Remove from heat and slowly drizzle into the egg mixture while whisking vigorously.
Pour the mixture back into the pot and place over low heat, whisking constantly until it thickens and starts to bubble. This should be about 76°C.
To test if your curd is ready, dip a wooden spoon into the mixture and run your finger across the back of the spoon. The curd should coat the spoon evenly and leave a track where your finger swiped through it without running or dripping.
Once ready, strain the curd into a bowl and cover the surface with a plastic wrap.
Pour the curd into your tart shell. Smooth the surface, and bake for 10 mins or until the edge is just set. Refrigerate for 2 hrs before cutting and serving. The lemon tart keeps well in the fridge for 3-4 days and can be frozen.
Follow Umbi Tea & Coffee for More Delectable Recipes
Umbi Tea & Coffee is home to a team of skilled artisanal bakers led by Executive Chef Mrs Koh Maigawaty. Despite opening recently in the wake of the pandemic, our homely yet upscale café has quickly become a deluxe destination for locals and tourists seeking gourmet offerings. To share the enchanting experience of our finest creations with the world, we have taken to posting the recipes of some of our crowd-favourite bakes on our Blog. Be sure to stay tuned for more updates!
Truth be told, having the luxury to bake is rarely regularly afforded by those of us who are time-strapped. This leaves only weeknights or weekends to indulge in freshly baked breads and pastries straight out of the oven. Umbi Tea & Coffee brings the weekend’s splendour to individuals craving it any time of the day, week or year. Visit our café for freshmade bakes, perfectly paired with premium teas and specialty coffees at Ruko CBD Niaga, Blok B2 Future Ruko MyCom Jl. Hr, Rasuna Said, Citaringgul, Kec. Babakan Madang, Sentul City, Kabupaten Bogor, Jawa Barat 16810.
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