Date and orange blossom madeleines

15 MINUTES + RESTING | MAKES ABOUT 20 | EASY

Madeleine moulds are necessary to create the telltale shell shape of these lovely little sponge cakes. If you only possess one, bake these in batches, but ensure the mould is cleaned, brushed again with melted butter and dusted with flour to prevent the subsequent batch sticking. Madeleines are best served hot and made to order. They take only nine minutes to bake and the batter can happily sit in the fridge until needed – perfection after dinner with black coffee.

Medjool dates 3, pitted and finely chopped orange blossom water 1 tbsp butter 100g, melted plain flour 100g, plus extra for dusting eggs caster sugar 100g baking powder Ω tsp orange Ω, zested

• Put the dates into a bowl, drizzle with the orange blossom water and leave to soften. Use a pastry brush to coat the insides of all of the madeleine moulds with melted butter, then dust over some flour to lightly coat. Chill.

• Use electric beaters to whisk the eggs and sugar until pale and fluffy, then whisk in the baking powder, orange zest and remaining melted butter. Stir in the flour and soaked dates until completely combined, then chill for at least 1 hour.

• Heat the oven to 220C/fan 200C/gas 7. Remove the batter from the fridge and stir to redistribute any date pieces. Spoon a heaped tsp into each of the moulds, ensuring they are no more than two-thirds full.

• Bake for 8-10 minutes or until the cakes have risen and are lightly golden. Use a knife to carefully remove them from their moulds, dust with icing sugar and eat immediately. PER MADELEINE 94 KCALS | FAT 4.7G SATURATES 2.8G | CARBS 11.5G | SUGARS 7.5G FIBRE 0.5G | PROTEIN 1.3G | SALT 0.1G