Madeleines

These were a first for me, I got to go out and buy a new cake tin - just to add to the piles of baking equipment I already have, including several sandwich cake tins, none of which seem to match.

These are surprisingly light - best straight out of the oven I think, a crisp outside with a light as a feather middle - the lemon is only a fleeting hint. These are Madeleines in their purest form - I know you can make every flavour under the sun but why gild the lily, non?

200g unsalted butter with about 2 tablespoons extra for greasing the tin
100g plain flour
4 large eggs
a pinch of salt
140g caster sugar
zest of one large lemon
1 teaspoon vanilla extract
Icing sugar to dust

Preheat oven to 180C

Melt the butter in a small pan over medium heat until it's brown, roughly 15 minutes. Strain (using a paper towel over a fine sieve) leaving a clear liquid. Set the butter to one side to cool, whilst you carry on as below.

Melt the remaining 2 tablespoons of butter in the microwave and use a brush to coat the tin - make sure you get in all the ridges.

Put the eggs and salt in the bowl of your mixer and whisk on high speed until thick - they should double or triple in volume (about 3 mins). Continue to mix on high speed, slowly add the sugar until mixture is thick and ribbony.

Take the bowl off the mixer and fold in the lemon zest and vanilla briefly. Add the flour, and gently fold in, then fold in the butter, only stirring enough to bring everything together.

Pour the batter into the molds, filling each mold 3/4 full. I used a jug filled with batter, as it's too runny for a spoon.

Bake the madeleines for 12 minutes ish or until the edges are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with a little sugar.

Makes 2 -3 dozen.