Bake a batch of these buttery little French cakes to have with a cup of tea or coffee.
Equipment and preparation: You will need a 12-cup madeleine tray.
2 free-range eggs
100g/3½oz caster sugar
100g/3½oz plain flour, plus extra for dusting
1 lemon, juice and zest
¾ tsp baking powder
100g/3½oz butter, melted and cooled slightly, plus extra for greasing
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Madeleines with lemon curd
Fruit tarts
See more Michel Roux Jr. recipes
Springtime afternoon tea
Parmesan shortbreads
Tea sandwiches
Jam-filled butter biscuits (sables)
Chocolate profiteroles
Homemade lemonade
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
