I'm sure I'm not the only foodie that has succumbed to the temptations of a French Cookware shop. Let's just say that I have a few pans that I've yet to use, but can't bear to part with because of how pretty they look. Occasionally I justify their existence my whipping them out and making something delicious. French Madeleines are baked in shell-shaped pans and as they are better eaten on the same day, I only make a small batch, which needs just a single egg. Great for when you're in the mood for baking something but find that you're running low on eggs, which in our household is an all too frequent occurrence.
1 large egg
50g caster sugar
50g butter, melted and cooled slightly
50g self-raising flour
zest of 1 lemon
1/4 tsp baking powder
1. Beat egg and caster sugar together until well-mixed and frothy.
2. Add the rest of your ingredients and beat until light. It should resemble a batter.
3. Put into the fridge for at least 30 minutes and set your oven to 200C.
A cooler batter in this case creates a better rise.
4. Prepare the madeleine pan by greasing. I use Onken Cake Release Spray.
5. Divide the batter between the madeleine pans, adding just enough to fill each pan by 3/4.
6. Bake for 8-10 mins.
Enjoy with a nice cup of tea.