i love baking these little french cakes they look so delicate, i decided to make lemon and poppy seed flavour this time.
i used the rest of the lemon to make a glaze for them rather than dusting them with icing sugar like they traditionally have.
my dad lives in France and bought me over the moulds on one of his visits, he found them at a antiques market and thought of me, i love old baking equipment, i always imagine that theres some great story that comes with it.
this recipe makes rather allot so you can half it if you dont want to make loads.
2 unwaxed lemons
3/4 cup granulated sugar
1 1/3 cup cake flour
2 tsp baking powder
12 and 1/2 tbsp butter
1 tbsp honey
3 tbsp poppy seeds
melt butter in a pan and set aside,
grate the zest of the lemons in to a bowl, keeping a little back for the icing,
add the sugar, honey and eggs to it and whisk until thick and creamy, sift in the flour and baking powder and fold in.
then fold in the melted butter and poppy seeds.
place in a bowl and cover with clingfilm and refrigerate for at least two hours,
in the laduree cookbook it says to refrigerate for 12 hours but two hours is ok, if you have more time then keep it in the fridge longer time.
prepair the moulds by brushing with melted butter and dusting with flour
place moulds in the fridge
preheat the oven to 200c
spoon the batter in to the moulds to about 3/4 full and bake for 6/8 minutes for small madeleines and 10 for larger ones
squeeze the juice of half a lemon in a bowl with half a cup of icing sugar (add more to thicken if needed)
drizzle over Madeleine’s, then sprinkle on zest
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