Madeleines

These elegant light French cakes are a joy to share with friends over cup tea / coffee – If you don’t have a madeleine tray try using scallop shell’s it is the pattern & little hump that make these so distinctive.

Cooking time 8-10 mins

Makes: 12 Carbs: 15
Cals: 136 Sugars: 8
Fats: 8 Fibre: 0
Saturates: 4 Protein: 2

Ingredients

Method

2 Large eggs

100g Caster sugar

100g Plain Flour plus dusting

Juice & zest 1 lemon

3/4 tsp baking powder

100g butter, melted & cooled a little, extra for greasing

Icing sugar for dusting

Preheat the oven to 200C/400F/Gas 6. Brush madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
Whisk together eggs & sugar in a bowl until frothy.
Gently whisk in the remaining ingredients.
Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray – I found putting in the fridge works well
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through.
Transfer the madeleines to a wire rack and leave too cool for a few minutes.
Sprinkle if desired with icing sugar.