Raspberry and Blueberry Madelines

Combine the butter, lemon zest and vanilla and set aside.
Beat the eggs and caster sugar in an electric mixer until very thick and pale and tripled in volume.
Sift over the combined dry ingredients in three batches and using a large metal spoon, gently but thoroughly fold together, ensuring there are no pockets of flour in the batter. Drizzle the butter around the edge of the mixture and fold through.
Cover and refrigerate for 1 hour to firm up the butter.
Brush the indentations of the tray with melted butter and dust with flour, shaking off the excess. Place in the fridge until ready to fill.
Preheat the oven to 200˚C.
Place a tablespoon of batter in each mould (don’t spread the mixture out) and top each with 3-4 berries. Bake for 9-10 minutes until golden and just set but not really firm. Don’t over-bake or they will be dry. Lift out and place on a cooling rack. Clean, dry and re-butter the tin to make the second batch.
Dust with icing sugar and serve warm if possible. Eat on the day of making. Makes 24