Lemon & Poppy Seed Madeleines
There is something quite poetic about madeleines (thank you Marcel Proust!). These petit shell-shaped sponge cakes with their characteristic hump are the perfect bite to enjoy with a warm cup of tea while reading a book curled up on the couch. One can only wish (said a mother of two under five).
Enough for 12 standard size madeleines or 20 petit madeleines
LEMON & POPPY SEED MADELEINES
unsalted butter, 100g
caster sugar, 100g (1/2 cup)
zest of 1 lemon
eggs, 2
plain/cake/all-purpose flour, 100g (2/3 cup)
baking powder, 5ml (1 teaspoon)
poppy seeds, 5ml (1 teaspoon)
fine salt, 1.25ml (1/4 teaspoon)
LEMON GLAZE
zest and juice of 1 lemon
icing sugar, 200g (about 1 + 1/4 cup)
To start, melt the butter (in a heatproof bowl in the microwave or in a small saucepan on the stove) then allow it to cool slightly.
Place the caster sugar, lemon zest and eggs in a large mixing bowl and whisk until pale (using either a free-standing mixer or a handheld electric beater).
Sieve together the flour, baking powder and salt then add it to the egg mixture.
Gently mix together until uniform.
Add the melted butter and poppy seeds then mix gently until uniform.
Refrigerate the madeleine batter for 20 - 30 minutes.
Meanwhile, prepare the tin by brushing it with a little extra melted or soft butter.
Flour the buttered tin then turn it over to remove the excess flour.
Once the madeleine mixture is cool, preheat the oven to 200°C (180°C fan).
Transfer the batter to a piping bag fitted with a plain nozzle.
Fill the pan holes almost to the brim.
Bake for approximately 5 - 10 minutes (depending on your tin size) until the madeleines are a light golden colour.
Once baked, immediately turn the madeleines out on to a cooling tray.
Make the lemon glaze by placing the lemon zest and icing sugar in a mixing bowl.
Add the lemon juice (sieved to avoid pips or pith) little by little until a thick pouring consistency.
Dip each cooled madeleine in the glaze. Leave to set for a few minutes.
Best enjoyed freshly baked.
