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!
Makes 20-24 madeleines.
110g plain flour
1/2 tsp baking powder
90g caster sugar
zest of 2 lemons
100g unsalted butter, melted
Caster sugar, for dusting trays
50g caster sugar
Zest of 2 lemon
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 madeleines.
Pre-heat oven to 180C.
Grease two 12-capacity madeleine trays and dust with caster sugar. Place heaped teaspoons of madeleine 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.