- 100g butter, melted
- 100g plain flour, plus more for dusting
- 100g caster sugar
- 1 teaspoon poppy seeds, optional
- 1 whole free range or organic egg, separated, plus 1 egg white
- 1 tablespoon honey
- Zest of 1 unwaxed lemon, grated
- Preheat oven to 190ºC (170ºC Fan) meanwhile melt the butter in a saucepan or microwave and leave to cool slightly. Using a pastry brush, coat the madeleine tin (or muffin tin) with a light brush of butter, then sprinkle some flour over this to lightly coat.
- In a mixing bowl, add the flour and sugar as well as the poppy seeds, if using them.
- In another bowl, add the egg yolk, the honey and grated lemon zest. Use a fork to mix it all together. Then slowly add in the slightly cooled butter, continuing to whisk it with the fork.
- Using either a hand whisk, an electric beater or stand mixer, whisk the egg whites until they’re stiff.
- Fold the butter, honey and lemon mix into the dry ingredient bowl until they’re mixed well together. Note: It’ll become quite pastry-like during this process - that’s fine! Then, fold in the egg whites in stages, using a whisk or a spatula, but try to not knock all the air out of them.
- Add about 1 tablespoon of the mixture into each of the moulds then bake for about 10-12 minutes until they’re golden and firm. Remove from the oven and leave to cool for a couple of minutes before transferring to a wire rack. A light dusting of icing sugar before serving is recommended, but not essential. Best eaten the day of baking, and keep in an airtight container if any leftover.
Recipe by Russell Alford and Patrick Hanlon (Gastrogays) for Siúcra.
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The iconic shell shape is achieved by buying a Madeleine mould, but if you fancy making them without the tin, it’s very easy to use a muffin tin instead to make some rounded cakes, which will still look and taste amazing.