makes about 20 madeleines
Ing:
4 med sized (60-70g) eggs
180 g flour
160 g melted butter, cooled
90 g caster sugar
15 g dark soft brown sugar or demerara
5 g baking powder
15 g runny and clear honey
grated rind of one orange
juice of a quarter of an orange
pinch of salt
1 tsp of vanilla extract
Combine the eggs, both sugar, and salt in a bowl and work lightly with a spatula until the mixture begins to turn light in colour. Sift together the flour and baking powder and fold them gently into the mixture, together with the vanilla. Add the orange rind and the orange juice.
Pour in the colled melted butter and the honey and mix thoroughly. Cover the bowl with cling film and leave to rest for about 20 minutes.
Preheat the oven to 190c/170c fan
Grease the madeleine tray with melted butter if necessary.
Scoop the batter into each of the madeleine cavity. Bake for 10-12 min. Do not overbake.
