Method
01 To begin, make sure that you have a madeleine tray to give the cakes their iconic seashell shape. Preheat the oven to 200˚C, then generously grease the tray with butter.
02 Place the sugar and eggs into a mixing bowl and whisk until it the mixture becomes nice and frothy. Add the orange-blossom water to give the madeleines a nice, zesty flavour.
03 Sift the flour and gently fold it into the mixture along with the baking powder, making sure not to lose the volume you have created.
04 Next, slowly add the melted butter and continue to stir the mixture until all the ingredients are combined together.
05 Cover the cake mixture and place it into the refrigerator for about an hour, until it looks like it has thickened.
06 Spoon the mixture, roughly one tablespoon for each mould, into the tray. Bake for 8-10 minutes, until the madeleines have risen a little in the middle and have gone a light, golden brown around the edges.
07 Remove the madeleines from the oven and allow them to cool for a couple of minutes. Carefully remove each one from the moulds and place onto a wire rack to cool further. 08 Once the madeleines have cooled down, lightly dust them with some of the icing sugar and serve immediately.