I realise that having a third madeleine recipe on here may be a bit extravagant, a second floral themed one at that, but when I scavenged some lavender flowers from my mums garden I couldn’t resist using them in some of these pretty little cakes. Plus it totally justifies the fact that I even own a madeleine tin at all!
I’m not normally a massive fan of lavender, I think that I associate the smell of it with having migraines, but these are actually very nice. The lemon zest really perks them up so that the lavender isn’t too perfumy. They go very well with a cup of earl grey tea too.
1 tbsp lavender flowers
zest of 1/2 a lemon
85g plain flour
1/2 tsp baking powder
pinch of salt
1 tbsp honey
1 tbsp milk
Melt the butter and use a little of it to brush your madeleine tin. Dust the tin with a little flour too and shake out any excess. Put the tin in the fridge to chill. Set the remaining butter aside to cool.
Put the sugar, lavender and lemon zest in a dinky food processor and whizz it up for a few moments. This will get some of the oils from the flowers and zest into the sugar.
Beat together the egg and the sugar until it is thick, pale and fluffy. Sift together the flour, baking powder and salt and then fold this into the egg mixture.
Mix the honey and milk into the butter, making sure that the honey blends in. Stir this into the batter and then let it stand in the fridge for at least 1 hour.
Towards the end of the resting time pre-heat the oven to 220°c.
Spoon the batter into each of the little shell shaped cavities of the chilled madeleine tin. You don’t need to worry too much about spreading it out to fill them, the batter will do this of its own accord once it hits the heat of the oven.
Bake the madeleines for three minutes and then turn the oven down to 180°c and leave them for a further five minutes.
Once the little cakes have risen and become golden brown take them out of the oven and place the tray on a cooling rack for a few minutes. When they’ve cooled a bit you can carefully lift them out of the tin and let cool completely on the rack before sprinkling them with a little icing sugar.