French Madeleines

Madeleines are best eaten on the day of making and, in France, are traditionally dipped into tea to eat.

Cake tin needed
a madeleine tray

Ingredients
150g (5oz) butter
3 large eggs
150g (5oz) caster sugar
150g (5oz) self-raising flour
½ level tsp baking powder
zest of 1 lemon

Preheat the oven to 220°C/Fan 200°C/gas 7.

Grease a madeleine tray, dust with flour and shake off any excess – the cakes will then come out cleanly.

Melt the butter in a small pan and then allow to cool slightly.

Measure the eggs and sugar into a large bowl and whisk until pale and thick.

Sift in half the flour along with the baking powder and the lemon zest and fold in gently.

Pour in half the melted butter around the edge of the bowl and fold in.

Repeat the process with the remaining flour and butter.

Spoon the mixture into the prepared tray so that the mixture is just level in the moulds.

Bake for 8–10 minutes or until well risen, golden and springy to the touch.

Ease out of the tray with a small palette knife and cool on a wire rack.

Grease and flour the tray again and repeat until all the mixture has been used up.