Mary Berry’s recipe for French Madeleine’s has been calling out to me for ages. They are so delicate and pretty, with the gorgeous scalloped pattern, and a gentle sifting of icing sugar. They can be flavoured with pretty much anything, although I tend to use lemon in mine (I’m definitely a creature of habit). They should have a small but definite dome at the top when they’re baking, if you manage it, jump for joy!
150g caster sugar
150g self raising flour
1/2 tsp baking powder
Zest of 1 lemon
1. Preheat oven to 200 degrees
5. Pour the caster sugar in a large bowl
6. Add the eggs
7. Whisk until the mixture is pale and thick (as above). This will take about 8-10 minutes with a hand mixer. My poor arms!
8. Add the lemon zest, and mix it in.
9. Sift in half the self raising flour then the baking powder.
10. Gently fold it all in. It helps to use a large metal spoon for this bit.
11. Add half the melted butter around the edges of the bowl and fold it in.
12. Sift in the rest of the flour, fold it in, then fold in the rest of the butter
14. Bake for 8-10 minutes in preheated oven, or until golden and well risen