This afternoon, I finally got around to baking the lemon tart I gave the recipe for a while back. It was simple to make and wonderful to eat! I had intended making madeleines as well but I didn't like the recipe in the Paris Sweets book so I've found one from Rick Stein's French Odyssey.
3 medium eggs
100 g caster sugar
Finely grated zest of 1 lemon
100 g plain flour (all purpose), sifted, plus extra for dusting
1 teaspoon (t) baking powder
100 g butter, melted, plus extra for greasing the tins
1. Brush 2 x 12 madeleine moulds with melted butter and set aside for a few minutes till the butter has set. Then dust with four, tapping out the excess.
2. Pre-heat the oven to 190 C.
3. Put the eggs and sugar into a large bowl and whisk with a hand-held electric mixer for 3 minutes until thick and moussey.
4. Whisk in the lemon zest.
5. Sift the plain flour and baking powder together, and gently fold in, followed by the melted butter and the honey.
6. Place the batter in the fridge and leave for 15 minutes to thicken slightly.
7. Fill each of the moulds three-quarters full with the mixture and bake for 10 minutes until puffed up and golden.
8. Leave to cool, then carefully remove from the tins.
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2 comments:
Sounds yummy! Where can you get madeleine tins from?
haven't checked this site for ages and now I'm craving lemons, anything with lemons....
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