Lemon & Poppy Seed Madeleines

Ingredients

• Eggs3
• Sugar5 tbsp (80g)
• Self-Raising Flour + extra for pan150g
• Butter, melted + extra for pan100g
• Poppy Seeds15g (1 tbsp)
• Lemon Zest1 lemon

Method

1. Preheat oven to 180°C (350°F). Melt the butter and set aside to cool slightly.
2. Whisk eggs and sugar. In a large bowl, crack in the eggs and add the sugar. Whisk vigorously until the mixture is pale, creamy, and thick. The more you whip it, the more rise you'll get.
3. Add dry ingredients. Sift in the self-raising flour and fold in gently. Add the poppy seeds and lemon zest and mix until just combined.
4. Add the butter. Pour the cooled melted butter slowly down the side of the bowl and fold in gently until just incorporated. Don't overmix.
5. Prep the moulds. Brush the madeleine moulds (or a muffin tin) generously with butter, then sift a light dusting of flour into each mould. Tap out any excess. Pour the batter into a jug for easy pouring.
6. Bake. Fill each mould. Bake for 10 minutes at 180°C until golden and springing back when lightly touched. Cool for 2 minutes before turning out. Serve warm.