One should always treat oneself to a lovely bunch of flowers. Recently I have featured the Pink Peonies a lot on Instagram / Facebook and enjoyed styling them together with my recent bake – moi petite Madeleines.
I’ve had several attempts at making Madeleines using different methods – YES I am dedicated! I find the recipe from “Tea at Fortnum & Mason” quick and easy to follow. My homemade Madeleines have turned out brown and crisp on the outside and soft and spongy on the inside. Dust them with icing sugar and voila!
80g unsalted butter, melted and cooled, plus extra to grease
80g self-raising flour, sifted, plus extra to dust
80g golden caster sugar
2 medium eggs
½ tsp baking powder
Zest of 1 lime
Preheat the oven to 190°C/375°F/gas mark 5.
Generously grease a 12-mould Madeleine tin and dust it with flour.
Whisk together the sugar and eggs in a bowl until thick and creamy. In a separate large bowl, combine the flour with the baking powder.
Add half the butter to the sugar and eggs with half the flour mixture and fold in. Add the remaining butter and flour mixture with the lime zest and fold everything together carefully.
Divide the mixture among the moulds and bake for about 10 minutes until cooked and golden.
Cool on a wire rack.