Madeleine Cakes

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For 12 cakes

• 2 eggs
• 65g caster sugar
• 65g plain flour
• 55g unsalted butter
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• A pinch of salt
• 100g icing sugar for decoration

Method

1. Preheat the oven to 180 degrees C and butter and flour the madeleine tin.
2. Melt the butter and allow to cool.
3. Using an electric blender beat the eggs, vanilla, lemon juice and zest and salt until pale and fluffy.
4. Continue beating the egg mixture gradually add the sugar; beat at high speed until the mixture is pale and thick and forms ribbons in the bowl when the blender is lifted.
5. Sift the flour before adding. Gently fold in a 1/3 of the quantity at a time.
6. Pour the melted butter around the edge of the mixture and gently fold into the mixture.
7. Spoon mixture into the centre of moulds, (leave the mixture in the centre of the mould do not smooth out, this will give the madeleines their classic hump shape)
8. Bake for 10-15 minutes or until the cakes are golden and the cakes spring back when lightly pressed.
9. Turn out the cakes onto a rack and while still warm sprinkle with icing sugar then allow to cool.
10. Enjoy!

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