French Madeleines

"I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place." 

(Marcel Proust (1871-1922)
‘Remembrance of Things Past’)

catching some summer memories......

• 2 eggs
• 100g caster sugar
• 100g plain flour, plus extra for dusting
• 1 lemon, juice and zest
• ¾ tsp baking powder
• 100g butter, melted and cooled slightly, plus extra for greasing
  
  
  
  
  1. Preheat the oven to 200C. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
     
     
  2. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
     
     
  3. Bake for 10-15 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.