These cute little French butter cakes have a crisp edge and a soft, melt in the mouth texture inside. They are delicious with a cup of tea, but the French also like to dunk them in their coffee for breakfast. Best served warm and on the day they are made – they won’t be around for long once everyone has tried them anyway!
100g butter, melted and cooled slightly, plus extra for greasing
100g golden caster sugar
100g plain flour, plus a little for dusting
1 tbsp poppy seeds
1 tbsp honey
1 unwaxed lemon, zested
- Preheat the oven to 180ºC fan, gas 6.
- Using the slightly cooled butter, liberally grease a 12-mould madeleine tin and sprinkle with a little flour, tapping the tin upside down to remove any excess.
- Whisk the eggs and sugar in a bowl until frothy.
- Add the flour, butter, poppy seeds, honey and lemon zest and whisk until smooth.
- Leave the mixture to stand for 15-20 minutes.
- Spoon into the moulds.
- Bake for 8-10 minutes until golden and well risen.
- Leave to cool slightly before removing from the tin.
Featured cloth - Scandi red oilcloth