Chill the batter before freezing for the perfect, light texture
These may look humble, but they have a delightful flavour and feather-like texture. Makes 16 Prep 15 mins plus chilling Cook 15 mins 15p per serving 126 kcals, 8g fat, 4g sat. fat, 9g sugar 2 large eggs 110g caster sugar 1 tsp gluten-free baking powder 50g blanched hazelnuts, ground 1 tbsp honey 1 orange, zested 1 tsp cinnamon 100g butter, melted and cooled,
plus extra for greasing icing sugar, for dusting
1 Whisk the eggs and sugar in a mixing bowl until light and creamy. Sift in the flour and baking powder, then add the hazelnuts, honey, orange zest and cinnamon. Whisk again. Fold in the melted butter until everything is incorporated. Spoon into a piping bag fitted with a large round nozzle.
2 Chill the mixture in the fridge for 1 hr. The piping bag should be secure so the mixture doesn’t leak. The best way to do this is to wrap the open end of the nozzle in cling film, then sit the piping bag upright in a large jug.
3 Heat oven to 180C/160C fan/gas 4. Grease 2 madeleine tins with butter. Pipe some of the mixture into each of the madeleine moulds so they are filled level. Bake for 10-15 mins, until golden brown. (If you have only one madeleine tin, bake in batches, storing the uncooked batter in the fridge while the first batch is cooking.)
4 Gently remove the madeleines from the tins and transfer to a wire rack to cool. Dust with icing sugar while still warm. These are best eaten on the day they are made.