Madeleines

... Et tout d'un coup le souvenir m'est apparu. Ce goût c'était celui du petit morceau de madeleine que le dimanche matin à Combray (parce que ce jour-là je ne sortais pas avant l'heure de la messe), quand j'allais lui dire bonjour dans sa chambre, ma tante Léonie m'offrait après l'avoir trempé dans son infusion de thé ou de tilleul....

What do you need

2 free-range eggs

100g caster sugar

100g plain flour, plus extra for dusting

1 lemon, juice and zest

¾ tsp baking powder

100d butter, melted and cooled slightly, plus extra for greasing

How to proceed

Preheat the oven to 200C.

Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

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.

Bake for 8-10 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.