Petite sponge bites, madeleines were made famous by the French novelist Marcel Proust who, after tasting one dunked madeleine, was inspired to write his work of art, Remembrance of Things Past.
- 100g butter
- pinch of salt
- juice and zest of 1 orange
- 130g castor sugar
- 3 eggs
- 1 egg yolk
- 130g cake flour
Preheat the oven to 180°C. Lightly spray the madeleine trays.
Melt the butter and set aside to cool.
Mix the rest of the ingredients into the butter to combine well.
Fill the madeleine moulds two-thirds full and bake until the madeleines spring back when you press on them, about 10 minutes.
Remove from the oven and tap the tray so that the madeleines fall out. Serve warm.
• If you prefer not to use a spray then melt some butter and coat the moulds. Dust flour on top of the butter and tap the mould to remove the excess.
• Madeleines typically bake with a hump on the surface so don’t worry when you see them rising.