Classic French Madeleines

Auckland French bistro Touquet give us their recipe for these perfectly moist and light citrus sponges.

120g butter melted

2 eggs

75g caster sugar

20g Manuka honey

120g high grade flour

5g baking powder

Zest of one lemon

100ml milk

Madeleine moulds, generously greased and dusted with a little flour

Preheat the oven to 190° 

Melt the butter and cool to room temperature. Whisk the eggs, sugar and honey until light and fluffy, and then sift the flour and baking powder and fold into the egg mixture. Add the lemon zest and melted butter, and mix in the milk until combined. Place the mixture in the fridge for 15 minutes and then spoon into the madeleine moulds. Bake for ten minutes or until golden, and then cool on a wire rack.