• The Tart specialises in cocktail functions, high teas and dessert tables, with all goods freshly made to order. Email Toni or Nadine at [email protected] or call 011-646-4781.


    Serves: Makes 12
    Cooking Time: 30 mins + overnight to infuse


    • zest of 2 limes, plus extra to garnish
    • 2,5ml (½ tsp) ground cinnamon
    • 230g castor sugar
    • 2 large eggs
    • 120g (1 cup) cake flour, sifted 4 times
    • 130g butter, melted and cooled
    • 2 cardamom pods, crushed



    Add the zest and cinnamon to 100g of the sugar and leave to infuse overnight.


    Preheat the oven to 180°C. Lightly grease a 12-hole madeleine tin, dust it with flour and shake out any excess.


    Put the eggs and the remaining sugar in a heatproof bowl and place the bowl over a pot of boiling water. Make sure the water does not touch the bowl. Whisk the mixture until it thickens. Remove from the heat and continue to beat until it doubles in volume.


    Add the flour, butter and cardamom to the bowl and fold in lightly until just combined. Spoon the mixture into the madeleine tin and bake until lightly golden, about 10 – 12 minutes. Remove from the tin and place on a cooling rack.


    Just before serving, sprinkle the madeleines with the infused sugar and garnish with the lime zest.


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