I have taken the best madeleine recipe I know and added lemon and poppy seeds to the mix because I absolutely love this combination of flavour. They are the perfect little snack to whip up for tea and bake in 10 minutes flat. The batter is made by hand in one bowl so nothing is easier than this.
A friend gave me a bag of the most incredible lemons, which he picked himself off a variety of lemon trees in an orchard. Some were green and some were knobbly, and together they presented a stunning opportunity to take loads of pictures in my kitchen. Beautiful fresh produce inspires me beyond so I unapologetically got carried away. I’m also busy reading Helena Attlee’s book ‘The Land Where Lemons Grow’ – The story of Italy and its citrus fruit, and I am thus feeling particularly excited about lemons. I’m obsessed with Italy on a cellular level and am currently in the throes of planning another trip there soon. Through this book, Helen has created a unique portrait of Italy that combines food, history, art and travel and it makes you want to jump on a plane in search of a sun-drenched citrus grove in Sicily or at the very least pick a few lemons and dive into your kitchen to create something delicious with them. This is where I’m at.
I’ll be demonstrating how to make these delicious lemon poppy seed madeleines at my first ever cooking class which I will be hosting at Welbeloond in Constantia on the 12th of October. You can check out this beautiful 100-year-old farmhouse and all the information about the event by clicking on my monthly newsletter here. I only have a couple of spots left so be sure to book before missing out. You can also subscribe if you want to hear about future classes and courses that I put on, and I will be rounding up my favourite recipes for the month, any exciting cookbook releases and other delicious things I discover along the way.
My beautiful Italian Bianco Carrera marble top comes from WOMAG and inspires me every single time I walk into the kitchen.
Madeleine’s are irresistible small ‘cakelets’ that feel less laden with guilt because they are so small, but if you are like me, you will be tempted to eat at least
5 4 3 at a time.
I took them to my pottery class and everyone was very pleased. I hope you love them as much as I do.
Recipe – makes 24 madeleines
- 1 cup (150g) plain all-purpose flour
- 1 tsp baking powder
- 2/3 cup (150g) caster sugar
- 4 free-range eggs
- 160gm butter, melted
- 2 Tblsp honey
- 1 tsp vanilla extract
- Finely grated zest of 2 lemons
- 1 Tbsp poppy seeds
- 1 cup icing sugar, sifted
- 6 – 8 tsp freshly squeezed lemon juice
Preheat the oven to 180C / 35o F and lightly grease 2 x 12 hole madeleine molds with cooking spray (spray the area in between the indentation in case the batter spills over the edges).
In a large bowl add the flour, baking powder, eggs, vanilla, honey, and melted butter and using a whisk mix until you have a smooth batter.
Scoop out about a dessertspoonful per mold. You want to fill it so that it fills the area to level or just below the level.
Bake for 8 – 10 minutes until golden brown and firm to the touch.
While the madeleines are baking make the icing glaze by mixing all the ingredients together until you have a thick but slightly runny consistency.
When the madeleines have cooled slightly in the trays, remove them and allow to cool a little further on a rack. Dip the underside that was facing down in the tray in the icing, turn over and allow the icing to trip off and set. It will harden as it dries. Serve the same day or within 2 days. Store in a sealed container.
A few of my other favourite recipes with lemon:
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