A beautiful take on Proust’s favourite treat, this madeleine recipe has a zesty lemon and rasberry finish. These summery flavours are inspired by the need for a warm treat on a standard wet British summer bank holiday. Great with a cuppa.
Ingredients (for 24)
- zest of one lemon (use a fine grater to take just the yellow skin from the lemon
- 1 vanilla pod (or a tiny splash of vanilla essence)
- 150g of caster sugar
- 20g of Demerara sugar
- 180g of strong white flour
- 5g of baking powder
- 180g of butter
- 30g of honey
- 4 medium free-range eggs, whisked in a mixing bowl
- 24 raspberries
- To begin the madeleines, preheat the oven to 180°C.
- Split the vanilla pod in two lengthways and scrape out the seeds (if you don’t have a vanilla pod you can use a tiny splash of vanilla essence).
- Add the caster sugar, demerara sugar, flour, baking powder and lemon zest to a mixing bowl. Whisk to combine.
- In a small saucepan, melt the butter over a low heat. Once melted, remove from the heat and add the vanilla seeds.
- Fold in the honey to the flour mixture, followed by the eggs, and then slowly add the melted butter. Blend together until just mixed.
- Put 1 tablespoon of madeleine mixture into each madeleine
mould on a well buttered madeleine tray. I find it easier to use
tablespoons to do this so that I have one to scrape the mixture off the other. Place a raspberry on top of each, it will sink in a bit and be lovely and jammy by the time the madelienes are baked. Bake for 9-10 minutes until golden brown.
- Remove from the tray and serve warm.