MADELEINES

You will need a madeleine baking tray.
Madeleines also burst open as they bake that`s why they are always served with the rigid shell like underside upright .

This is a madeleine cake pan , available in the Valley from House outlets and Harris Scarfe .

Melt 75gm of butter / marg..
Finely grate 1 tsp of lemon zest .
Stir the zest into the melted butter and set aside for 10 minutes .
Use your kitchen aide or electric mixer to beat 2 eggs at room temp with 50gm of castor sugar , until pale ,thick and fluffy .
Now add 3 tbs of honey and continue to beat for a couple of minutes .
In a separate bowl sift together 100gm of plain flour with 1/2 tsp of baking powder and a pinch of salt .
Fold the dry ingredients into the wet ones in the bowl of the electric mixer .
now add the lemon butter you made earlier and set aside , this will make a thick , smooth batter .
Now stretch some cling wrap over the bowl , allowing to sag in the middle to just skim the top of the batter .
Chill for an hour .
The mixture will turn thick and spongy .
Meantime , preheat your oven to 180 deg C.
Spray each mould lightly with cooking spray and dust with a little plain flour shaking off excess .
put a spoonful of batter into each mould , so they are 3/4 full ..
Place on the middle shelf of the oven and bake for 15 minutes or until golden and swollen in the middle and the tops spring back when gently pressed .
Tap the side of the pan to loosen the cakes to turn out on the cake rack to cool .