This is the first recipe from my new ‘Desserts’ collaboration with last year’s Australian Masterchef runner up Julia Taylor. These are very easy and quick little cakes to make which pair superbly with a cup of tea!
- 110 g plain flour
- ½ tsp baking powder
- 90 g caster sugar
- 2 eggs
- zest of 2 lemons
- 100 g unsalted butter, melted
- Pinch salt
- Caster sugar, for dusting trays
- 50 g caster sugar
- Zest of 2 lemons
- Small bunch fresh rosemary or lavender flowers if desired
- Icing sugar (optional)
- For the batter, sift flour and baking powder. Rub zest into sugar. Beat sugar and eggs together for 3-4 minutes with a paddle. Beat in butter; the aim here is to make a thick batter, not a whipped mix
- Fold in dry ingredients and chill batter overnight or for a minimum of 1 hour, with clingwrap pressed to the surface. This will be quite a firm batter once it has come out of the fridge.
- Using your fingers, rub the 50g sugar, zest and flowers together and reserve for the warm madelines.
- Pre-heat oven to 180C.
- Grease two 12-capacity madeline trays and dust with caster sugar. Place heaped teaspoons of madeline batter in the trays and bake for 8-10 minutes or until the surface is lightly golden.
- Serve with the lemon sugar sprinkled on top and lemon syrup if desired. I like to eat mine with sugar and lemon juice. You can also dredge with a little sifted icing sure if you prefer.
Makes 20-24 madelines