Recipe Index

Ingredients

• 4 oz plain (all-purpose) flour (3/4 cup plus 1 tbsp)
• 1 1/4 tsp baking powder
• 3 large eggs, at room temperature
• caster sugar (2/3 cup)
• 1 tsp salt
• 1 tbsp vegetable oil, plus more for the tin if needed
• 3 tbsp full-fat milk
• 2 tsp honey
• 2 tsp vanilla extract
• 2 tsp lemon zest, finely grated
• 4¾ oz unsalted butter, melted and warm, plus extra for the tin if not using spray
• Canola oil spray, for the tin
• Icing sugar, for dusting (optional)

Method

1. Whisk the flour and baking powder together in a small bowl and set aside.
2. In a large bowl, whisk the eggs and caster sugar vigorously for about 2 minutes until pale, thick and ribbon-like.
3. Whisk in the salt, vegetable oil, milk, honey, vanilla and lemon zest.
4. Fold the flour mixture through in two additions until just combined, then fold in the warm melted butter until the batter is glossy and smooth.
5. Cover and refrigerate the batter for at least 1 hour, or up to overnight; this rest is what gives the madeleines their hump.
6. Heat the oven to 400°F. Spray a 12-hole madeleine tin thoroughly with oil spray (or brush generously with melted butter and dust with flour).
7. Spoon or pipe about 1 tablespoon of cold batter into each shell; the batter will spread as it bakes, so do not overfill.
8. Bake for 9-11 minutes until the centres have risen into a hump and the edges are golden and spring back when pressed.
9. Tap the tin sharply on the bench to release the madeleines, turn them onto a rack, and repeat with the remaining batter, re-greasing the tin between batches.
10. Serve warm or at room temperature, dusted with icing sugar if you like.

Prep: 15 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data