Clementine and Tonka Madeleines

Clementine and Tonka Madeleines Recipe

Ingredients (make 18 madeleines - or more if using mini madeleine moulds)

2 eggs

100g caster sugar

40g full fat milk

125g sifted plain flour (plus extra for dusting)

5g sifted baking powder

140g melted unsalted butter (plus some cold butter for greasing)

juice and zest of 1/2 a clementine

1/3 grated tonka bean*

Optional: icing sugar

1. Whisk the sugar and eggs together in a large baking bowl. Pour in the milk and stir. Add in the sifted flour and baking powder and stir well to combine. Mix in the melted butter, clementine zest and juice, and grated tonka bean until well combined.

Cover the bowl and put in the fridge to rest for at least 2 hours.

2. Preheat the oven to 210˚C (190˚C fan). Grease your madeleine moulds with butter and dust with flour**, tapping the excess out. Most madeleine pans feature 12 holes so you might have to cook in two batches.

3. Fill each madeleine shell with one heaped tablespoon of batter. Place the madeleine pan on the middle shelf of the oven and bake for 10 to 12 minutes***. Once baked, transfer the madeleines onto a wire rack to cool down.

You can serve the madeleines warm 10 or 15 minutes after they are out of the oven, or cold with a dusting of icing sugar.

Notes:

* Skip the tonka bean if it's not easy to find where you live.

** You could skip the flour dusting but make sure to grease the mould.

*** If you are using a pan for mini madeleines, time may be shorter for baking.

Bon appétit!