I was first introduced to these morsels of loveliness when visiting France, many, many years ago. They are a favourite with the French who like to dip them in their coffee or hot chocolate at breakfast. Ideally a madeleine tray should be used (the moulds are shaped like shells) but a small bun tin works well, as you can see on the bottom plate in the photo. However if, like me, you plan to make these on a regular basis the madeleine tray is a good investment.
Ingredients:
- 2 eggs
- 100g caster sugar
- 100g plain flour
- ¾ tsp baking powder
- 100g cooled melted butter
- 1 lemon, juice and zest
Method
- Preheat oven 200C/180Fan/Gas mark 3 and grease and flour tins
- Whisk together the eggs and caster sugar until frothy. Lightly whisk in the remaining ingredients and leave the mixture to stand for 20 minutes
- Carefully pour into your prepared tins making sure you don’t overfill as the mixture tends to spread
- Bake for 8-10 minutes or until mixture has risen a little in the middle and the cakes are golden in colour
- Transfer the madeleines to a wire rack and leave for a few minutes
These are best eaten within an hour or so of cooking!
