Manuka honey & lemon madeleines

Ingredients

• 3 large eggs, at room temperature
• 130 g Manuka honey
• pinch of salt
• 1 1/4 cup (175 g) flour
• 1/2 teaspoon baking powder
• zest of one lemon
• 120 g unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds

You may like

Glazed lemon brownies - lemon bars

Preparation

• Pre heat oven 200C. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
• Whisk eggs, honey and salt for 5 minutes until frothy and thickened. Spoon the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
• Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while folding to incorporate the butter. Fold just until all the butter is incorporated.
• Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.).
  
• Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4?s (you'll have to eyeball it, but it?s not brain-surgery so don?t worry if you're not exact.) Do not spread it.
• Bake for 8 minutes or until the cakes just feel set. Avoid over baking them. Remove from the oven and tilt the madeleines out onto a cooling rack.

Report a mistake in the recipe text