Honey and Orange Madeleines

Delicate sponges with a real orange kick – what could be better?

Hands-on time: 20min, plus cooling Cooking time: About 15min Makes 12

50g unsalted butter, plus extra to grease 40g runny honey Finely grated zest and juice of 1 orange 1 large egg 50g caster sugar 100g self-raising flour, plus extra to dust 75g icing sugar, sifted

1 Preheat oven to 180°C (160°C fan)/mark 4. Grease the holes of a 12-hole madeleine tin and dust with flour.

2 Melt the butter, honey and zest in a pan then leave to until cool but still liquid (about 10min). In a large bowl, use a handheld electric whisk to beat the egg and caster sugar together until the mixture is pale, thick and doubled in volume and leaves a ribbon trail on the surface when the beaters are lifted, that will disappear. Start the beater on its slowest setting and increase the speed gradually as you whisk for the fluffiest result.

3 Carefully fold in the butter mixture until combined, then the flour until no lumps remain.

4 Scoop spoonfuls of the mixture into the holes of the madeleine tin (don’t smooth them out). Bake for 10min until risen and golden. Leave to cool in the tin for 5min, then tap the tin on a surface to loosen the madeleines. Carefully invert the tin on a wire rack to allow the madeleines to fall out. Leave to cool completely.

5 In a small bowl, stir together the icing sugar and 2tbsp of the orange juice to make a spreadable glaze. Use a pastry brush to glaze the fluted side of the madeleine. Leave to set, then serve.

PER SERVING: 117 cals, 4g fat, 2g sat fat, 20g carbs