Honey madeleines

Easy Cook - - WEEKEND CAKES -

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.

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