Cette semaine, recette de cuisine:
Bake a batch of these buttery little French cakes
to have with a cup of tea, coffee or hot chocolate.
Makes 12 - 16
Preparation time: less than 30 mins
Cooking time: 8-10 mins
2 free-range eggs
100g/3½oz caster sugar
100g/3½oz plain flour, plus extra
1 lemon, juice and zest
¾ tsp baking powder
100g/3½oz butter, melted and cooled slightly, plus extra for greasing
Equipment: a 12 cup madeleine tray!
Preheat the oven to 200C/400F/Gas 6.
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.