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Lemon & Poppy Seed Madeleines

by ammr (follow)
Baking (674)      Breakfast (581)      Cake (270)     
Madeleines traditionally have a shell shape. But madeleine moulds are quite hard to get hold of here. Luckily, shape does not necessarily define how food tastes like. This mini sponge cake originating from France is still sensational even if you bake it in an espresso cup. Fresh out of the oven, serve warm with a cup of coffee or tea and a breakfast cannot get any more exciting than this. You can make the batter the night before, keep in the fridge, and simply bake it the next morning. Lemon and poppy seeds is a twist by Gordon Ramsay. You can experiment with orange or even lime. I get excited whenever I'm making this, so much so, I don't even sleep in on a weekend.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 13-15 servings

3 eggs
80g sugar
80g self raising flour
75g butter
1tbs poppy seeds
zest of a lemon

In a pan, gently melt the butter.

In a large bowl, crack the eggs and whisk together with the sugar, until all sugar is incorporated and the mixture become thick and light in colour.

Sift in the flour into the egg mixture, and fold in the poppy seeds. Add lemon zest and mix everything together.

When the melted butter is slightly cooled, pour into the mixture and gently combine to make a batter.

Lightly line a muffin tray with butter and flour.

Put one heaped tablespoon of the batter in each mould (you don't want it too thick). If you're using the traditional madeleine tray, pour in to the top.

Bake in a preheated oven at 180c for 10 minutes until golden brown.

Remove from tray and serve warm. Preferably with coffee.

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