This article was written for Annabel & Grace, which is now part of Rest Less.
LEMON & HONEY MADELEINES
Ingredients: Makes 12 – 18, depending on size of the mould.
75g butter, plus an extra knob
1 unwaxed lemon
2 eggs
50g caster sugar
3 tbspn runny honey
100g plain flour, plus a little extra
½ tsp baking powder
pinch of salt
Method:
Melt the butter. Finely grate 1 tsp lemon zest. Stir the zest into the melted butter and leave for 10 minutes. Using an electric mixer, beat the eggs and caster sugar until pale, thick and fluffy. Add the honey and beat for a further couple of minutes.
Sift the flower, baking powder and salt into a bowl. Gently fold the dry ingredients into the wet ones, followed by the lemon butter, to make a thick, smooth batter. Stretch a sheet of cling film over the bowl, sagging to skim the batter, and chill for an hour, after which the mixture will have thickened and be spongy.
Heat the oven to 200°C/gas mark 6. If using a metal mould, butter 12 indentations, dust with flour and shake out the excess. If using a silicone mould this shouldn’t be necessary. Put a spoonful of mix into each mould so they are ¾ full. Place on the middle shelf of the oven and bake for 10 – 14 minutes, until golden, swollen in the middle and the tops spring back when lightly pressed. If using a tin moul, tap on the side to loosen the cakes before turning out onto a cake rack to cool. A silicone mould should peel away.