Lemon Madeleines

My auntie bought me a madeleine pan for my birthday so I thought I’d give them a go with a classic recipe to begin with. The mixture is quite sloppy, almost like a pancake batter, but the end result is a fluffy little cake. These are great for afternoon tea, although be warned that you might end up eating two.

Ingredients

100g caster sugar

2 large eggs

100g plain flour

¾ tsp baking powder

Juice and zest of 1 lemon

100g butter, melted and cooled slightly

Whisk the eggs with the sugar in a medium-sized bowl until light and frothy.

Grate in the lemon zest.

Add the lemon juice, belted butter, flour and baking powder and whisk gently until all the ingredients are incorporated.

Cover the bowl in cling-film and pop into the fridge for an hour.

Just before the batter is ready pre-heat the oven to 200⁰C. Melt a little bit more butter and brush the madeleine tray lightly with it. Dust with some flour.

Pour the mixture into the tin, until level with the surface. Don’t worry if there’s mixture left over, just wash and dry the pan after the first round and make some more!

Bake for 8-10 minutes or until puffed up in the middle and golden.  Transfer to a wire rack to cool.