Description: Mini sponge cakes with a distinctive shell shape, madeleines are elegant little wonders with that “wow” factor! They bake up so quickly, it’s unbelievable! I had never considered baking with lavender until fairly recently however I love the phenomenal smell and the combination of lavender and lemon used here is just so amazing! A pan with shell-like indentations is needed to make these cakes which can be purchased on Amazon or local kitchen stores. Recipe adapted from www.mylittlelarder.com
Servings
12 large madeleines
Ingredients
1/3 cup all purpose flour -
1 tsp dried lavender
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1/2 tsp baking powder
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a pinch of salt
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1 free range egg
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2 tbsp honey
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50 g unsalted butter, melted
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1/2 tsp vanilla essence
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unsalted butter, plain flour for greasing the moulds & icing sugar for dusting
Instructions
Brush the moulds with melted butter, dust some plain flour and remove excess by shaking.
Whisk together the flour, lavender, baking powder and salt and set aside.
Beat together the egg and honey for 5 minutes until pale, fluffy and double in volume. Fold in the flour mixture in two parts until fully combined. Pour in the melted butter, vanilla and fold until just combined.
Pipe the mixture into the moulds and tap the mould gently against the bench to smooth the top and remove any bubbles.
Refrigerate the batter in the mould for at least 30 minutes. Meanwhile, preheat the oven to 180C.
Once ready, bake for 8-10 minutes until the top of a skewer comes out clean. Dust with icing sugar before serving.
