1 cup flour
½ teaspoon baking powder
? cup + 1 tablespoon butter
½ cup + 2 tablespoons sugar
1 tablespoon brown sugar
1 tablespoon honey
Zest of 1 lemon, more to tast
Step 1 Grease Madeleine tins and set in the freezer. Heat the oven 400°F/200°C.
Step 2 Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey.
Step 3 Lightly beat the eggs, and temper them into the butter mixture.
Step 4 Whisk into the flour to make a smooth batter (don't over whisk as this will make the Madeleine doughy instead of light and airy).
Step 5 Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.
Step 6 Serve with seedless raspberry sauce (with a couple of tbsp of Grand Marnier) and unsweetened whipped cream! YUM!