Honey & Orange Madeleines

Delicate orange-flavoured sponges – serve with a home-made mousse.

Hands-on time 20min, plus cooling and setting. Cooking time about 15min. Makes 12

50g unsalted butter, plus extra to grease

100g self-raising flour, plus extra to dust

40g runny honey Finely grated zest and juice

1 orange

1 large egg

50g caster sugar

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 (tap out excess).

2 Melt the butter, honey and zest in a small pan, then leave until cool but still liquid (about 10min).

3 Meanwhile, in a large bowl, use a handheld electric whisk to beat the egg and caster sugar until the mixture is pale, thick and doubled in volume (about 4min). It should leave a ribbon trail on the surface when the beaters are lifted, which should disappear after 5sec. For the fluffiest result, start the beater on its slowest setting and increase the speed gradually as you whisk.

4 Carefully fold in the butter mixture until combined, then the flour until no lumps remain. Scoop spoonfuls of the mixture into the holes of the madeleine tin. Don’t smooth them out.

5 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 on the rack. Leave to cool completely.

6 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 brush the glaze all over the fluted side of the madeleines. Leave to set completely, then serve.

PER MADELEINE 117cals, 4g fat (2g saturates), 20g carbs (14g total sugars), 0.3g fibre, 1g protein GET AHEAD Make up to a day ahead and store the glazed madeleines in an airtight container at room temperature.

GH TIP Look for metal madeleine tins rather than silicone ones. Try divertimenti.co.uk and lakeland.co.uk.