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Seaside madeleines
Makes 12 Cakes, Bread and Pastries
Ingredients
- 100g unsalted butter, plus extra to grease
- 100g plain flour, plus extra to dust
- 1/4 tsp baking powder
- pinch Cornish sea salt
- 2 large eggs
- zest 1 lemon
- 100g golden caster sugar
- 3tbsp apricot jam, warmed, to brush
- icing sugar, to dust
Method
Gently melt the butter in a pan, then allow to cool. In a mixing bowl, sift together the flour and baking powder, then add the salt. Combine the eggs, lemon zest and sugar in a stand mixer and beat on a medium speed until the mixture has thickened.
Fold the dry ingredients and a pinch of sea salt into the egg mixture, then pour in the melted cooled butter and stir together. Cover and chill the batter in the fridge for at least 1 hour or overnight if you have time.
Preheat the oven to 200C/ 180C F/Gas 6. Brush madeleine moulds with butter and dust with flour, tapping out any excess flour. To use scallop shells as moulds, wash, scrub and dry them before buttering and dusting in the same way.
Ladle the batter into the moulds and bake for 8–10 minutes, then transfer to a wire rack to cool slightly.
While still warm, brush with
the warmed apricot jam and
dust with icing sugar to serve.
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