A recipe by Rachel Khoo. I tried a number of Madeleines recipes over the years, but for me this is the best. Best served warm, within an hour of baking.
Free-range eggs, 3
Plain flour, 200g
Zest of 1 waxed lemon
Milk, 4 tbsp
Butter, 200, melted and cooled
Baking powder, 10g
Icing sugar for dusting
Salt, a pinch
Vanilla (this wasn't in the original recipe, but I have added it cause I like vanilla aroma)
Raspberries, a punnet
Unsalted butter, 45g
Free-range egg yolks, 2
Salt, a pinch
Making the Lemon Curd
Make the lemon curd at least 1-2 hours before.
Combine lemon juice, lemon zest, sugar, butter and a pinch of salt into a pan. Transfer to the heat and cook gently until melted. Remove from the heat.
In another bowl whisk the egg yolks, then add them to the pan and start whisking vigorously. Transfer to a low heat again and keep on whisking, until the curd thickens. Cover in cling film and refrigerate.
Making the Madeleines
Melt the butter over a gentle heath.
Put the eggs, the sugar and a pinch of salt in a mixing bowl. Whip the mixture until thick and pale (by hand or using an electric mixer).
Add the butter to the egg mixture and continue beating. Using a spatula, fold in the remaining ingredients (except for the raspberries).
Cover the bowl with cling film and transfer to the fridge for at least 4 hours.
30 minutes before you are ready to bake, preheat the oven to 190 C.
Brush the Madeleine's molds with buttern and dust with flour.
Spoon the batter into the Madeleines pan and add a raspberry at the centre of each cake.
Bake for five minutes at 190 C, then turn the oven off for a minute, and them turn it on again to 160 C and bake for further 5 minutes. This will help the madeleines getting their lovely peaks.
Transfer to a wire rack and leave cool for a few minutes.
Using a piping bag, squirt a teaspoon of lemon curd into each cake.
Dust with icing sugar and server straight away.