Bergamot madeleines

Bergamot gives this classic recipe a beautiful fragrance. You can use lemon or orange zest instead.

ingredients

makes 12

• 100g unsalted butter, melted, plus extra for greasing the mould

• 3 tablespoons floral honey

• 100g caster sugar

• 2 large eggs

• 100g self-raising flour (or 100g plain with ¾ tsp baking powder)

• Zest of 2 bergamots, juice of 1

instructions

Prepare your 12-hole madeleine tray first. A brilliant trick is to brush it generously with butter, dust in flour, then place in the freezer for 5 minutes before repeating once more. This will ensure there is no sticking and no wasting of these precious things.

To make the batter, melt the butter over a low heat and stir in the honey. Allow to cool slightly.

Using a handheld electric whisk or an electric stand-mixer, whisk together the sugar and eggs for 5 minutes or so, or until the mix triples in size. Whisk in the melted butter and honey, zest, juice, flour and a pinch of salt. Leave to rest in the fridge for 1 hour and up to 12 hours.

Heat the oven to 180C/160C fan/gas 4.  Spoon into the prepared holes so that they're two-thirds full and place in the middle of the oven for 10 minutes until golden brown and the middle springs back to the touch. Immediately pry away from the tray and leave to cool slightly before serving for dessert or with a cup of tea.