Ingredients
- For the Madeleines
- 150 g unsalted butter, melted and cooled, plus extra to grease (I actually sprayed with cooking spray and added a sprinkling of flour as the recipe that came with the pan suggested this)
- 2 tbsp honey, added to the butter after melting
- 3 large eggs
- 150 g caster sugar (I used granulated as caster is hard to find here, and it was fine...or should I say superfine?!)
- 150 g plain flour, sifted
- 1/2 tsp baking powder
- Grated zest of 1 lemon
- For the Glaze
- 3 rounded tbsp icing sugar
- Juice of 1 lemon
Preparation
Step 1
Directions
1. Preheat oven to 200°C (392°F). Grease the madeleine tins or in my case, the tea cake pan.
2. Beat the eggs and caster sugar together until pale and thick (this should take about 8 minutes). I used our Kitchen Aid stand mixer mostly on speed 2 for 7 minutes and 1 extra minute on speed 4 and it had become pale and thick as it suggested :-)
3. Quickly, but gently fold in the flour, baking powder and lemon zest, followed by the melted butter and honey mixture, making sure the butter doesn't settle at the bottom of the bowl.
4. Spoon the mixture into the tins. Bake for 8 - 10 minutes until golden then remove from the tins and cool on a wire rack.
5. Store in an airtight container for up to 2 days.
6. Prepare the glaze while the cakes are cooking so that you can pour onto the cakes while warm - whisk together the icing sugar and lemon juice until all of the sugar and any lumps have dissolved. Spoon or pour over cakes while warm.