Baking, Recipes

Lemon and Poppy Seed Madeleines

Our madeleine tray had been sitting in our kitchen for months and had never been used, so we thought we would give it a try after hearing how quick and easy they are to make. We weren’t let down! These lemon and poppy seed madeleins are great with a cup of tea in the afternoon or with your morning coffee!

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Ingredients: Makes roughly 24 depending on your mould size

6 eggs
160 grams self raising flour
160 grams caster sugar
150 grams melted and cooled unsalted butter
3 teaspoon poppy seeds
Zest of 3 lemons
Juice of one lemon
2 tablespoon icing sugar

Method:

  1. In a large bowl, crack the eggs and add the sugar. Whisk with a balloon whisk until it is light and creamy looking. You are trying to get as much air into the mix as possible to make it light.
  2. Add the flour using a sieve, and fold in with a spatula, trying to preserve the air.
  3. Add the poppy seeds and zest of three lemons. We like to taste after adding each lemon zest to make sure it isn’t too strong.
  4. Now pour in and mix the melted butter.
  5. Brush the madeleine tray with some melted butter, dust with flour and then bang the tray on a hard surface so the excess flour comes off.
  6. Pour the mix into the tray such that it is level, and bake at 180c for 10 minutes.
  7. Once done, we like to dip one side of the madeleine into a mix of 2 tablespoon icing sugar and the juice of one, potentially two lemons (taste the dip before using and adjust).

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