100g soft butter
100g caster sugar
Grated zest of 1 orange
1/2 cup self-raising flour
A pinch of baking powder
A pinch of salt
1/3 cup ground almonds
FOR THE SYRUP
1/3 cup caster sugar
Juice of 1 orange
1- Preheat the oven to 180C.
2- Grease the Madeleine tin with butter and dust with flour.
3- In a small bowl combine together the self-raising flour, the baking powder and the salt.
4- In another bowl beat together the butter, the sugar, and the lemon zest. Add the eggs one by one until the mixture is well combined.
5- Gently fold in the flour mixture over the egg mixture using a spatula.
6- Drop 1 tablespoon of the batter in the centre of each shell.
7- Bake in the oven for 10 to 12 minutes, or until firm.
8- Remove the Madeleines from the oven, let them rest for a minute or two, run a knife around the edges and place them on a rack.
9- Use a baking brush to cover the top of each Madeleine with the syrup.
10- After they cool dust them with icing sugar.
METHOD FOR THE SYRUP
1- Bring the sugar and juice to the boil, stir and cooked until it thickens.
– Do not put more than one tablespoon of batter in each shell because if you put more the Madeleines will be too big and loose their shape.