These zesty and delicate bundles of sunshine are the perfect cheer up gift to a friend or accompaniment to any cup of tea. The beauty of madeleines is the longer they're kept, the richer their flavour develops- so don't be afraid to bake in bulk and pop in a baking tin where they'll keep up to 6 days. To keep them moist even longer, poke little holes with a skewer and drizzle over some runny honey.
2 large eggs
Half a lemon
1/2 teaspoon vanilla extract
65g golden caster sugar
25g runny honey
100g plain flour
Pinch of salt
50g ground almonds
100g unsalted butter, melted and cooled
Handful of flaked almonds
Icing sugar for dusting
Preheat the oven to 190C//Gas 6.
Melt butter in a small pan or microwave and allow to cool.
Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
Juice the lemon into a bowl and add the eggs, sugar and vanilla extract. Whisk together the ingredients until massively increased in volume and is very light in colour.
Sift in the flour, salt ands ground almonds into the mixture carefully and gently. Drizzle in the melted butter and fold in until you can no longer see buttery streaks.
Spoon the mixture into the Madeline moulds to 3/4 full (allowing space for them to rise). Bake for 10-12 minutes until lightly golden and firm to the touch.
Tip the madeleines out of the tray onto a cooling rack and leave to cool. Store in an airtight container and eat within 5 days. Serve sifted in icing sugar with a cup of tea!