THESE sponge cakes originated
in the north-east of France.
There are many variations
around but this one works
great for me. Traditionally the
Madeleines are served warm straight
from the oven after a meal.
LEMON AND POPPY SEED
MADELEINES
Serves 4
125g unsalted butter
125g caster sugar
2 eggs
1 lemon
10g poppy seeds
150g flour
10g vegetable oil
5g baking powder
Preheat the oven to 200C.
Using a pastry brush, lightly oil and
dust a Madeleine tin with the vegetable
oil and 25g of the flour.
Soften the butter and place in the
mixing bowl of a food mixer with the
sugar and beat until pale in colour. Add
the eggs one at a time until the mixture is
smooth.
Zest the lemon and add the zest to the
mixture along with the poppy seeds, then
fold in the remaining 125g of flour and
baking powder and mix the batter until
smooth.
Place the mixture in the fridge for one
hour to rest.
Remove the mixture from the fridge
and, using a teaspoon, scoop a ball of the
mixture and fill the individual
pre-greased mould.
Put the mould in the oven and cook for
8-10 minutes until the mixture has risen
and is golden in colour.
Remove from the oven and allow to
cool slightly before removing from the
mould and serving warm.
Graeme Cheevers is head chef at Martin
Wishart at Loch Lomond within Cameron
House Hotel. Visit m
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