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    Tom Aikens' Madeleines

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    Tom Aikens' Madeleines

    You can add vanilla, lemon zest, ground pistachios or any other flavouring to these little cakes. Madeleine moulds are available from John Lewis.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes, plus cooling
    • Total time: 45 minutes, plus cooling 45 minutes

    Makes: 18


    • 2 medium eggs
    • 50g caster sugar
    • 50g demerara sugar
    • 1 tbsp clear honey
    • 90g plain flour
    • ½ tsp baking powder
    • 100g butter, melted and cooled slightly


    1. Preheat the oven to 170°C, gas mark 3 and use 2 tsp of the melted butter to grease 18 madeleine moulds.
    2. Whisk the eggs and caster sugar together until very thick and light and holding soft peaks.
    3. Put the demerara sugar and honey in a pan over a low heat and heat gently until the sugar melts and you have a smooth liquid. Carefully pour the hot sugar and honey mixture onto the eggs, whisking continuously, on a slow speed, until the mixture is cool.
    4. Sift the flour and baking powder together, then fold into the egg and sugar mixture. Finally, add the melted butter.
    5. Pour into the madeleine moulds and bake for 12-15 minutes until risen and golden. Remove from the moulds and cool on a rack.

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