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Makes: 12 madeleines
Takes: 15 minutes, plus chilling
Bakes 10 minutes
100g butter, browned, plus extra for greasing the tray
¼ teaspoon fine salt
2 tablespoons runny honey
90g plain flour, plus extra for the tray
1 teaspoon baking powder
2 teaspoons dark brown sugar
60g caster sugar
2 large eggs
1. First, lightly brown the butter: melt the butter in a small pan over a medium high heat. It will melt, then boil, then the bubbles will subside, and foam will take its place. As the foam subsides brown specks will appear, and the liquid butter will be golden brown. Remove from the heat, leave to cool for a few minutes, then stir the honey into the butter.
2. Whisk the eggs and both sugars together until very thick and ribbon-like – this can take up to 10 minutes with an electric whisk. Fold in the salt and flour, and then the cooled butter and honey. Decant into a bowl, cover with clingfilm that touches the surface of the mixture. Refrigerate for at least 3 hours and up to 2 days.
3. Generously grease a madeleine tray with butter, getting into all the crevices. Sprinkle with flour, and move and tap the tray so that it completely covers the moulds. Give the tray a really good bang over the bin or sink so that only a thin coating of flour remains. Place the tray in the freezer.
4. When you’re ready to bake, preheat the oven to 230°C. Divide the mixture between the madeleine moulds, filling them about ¾ full – don’t overfill as the madeleines will expand and you’ll lose definition.
5. Place the Madeleine tray in the oven, and immediately turn the heat down to 200°C. Bake for 9-10 minutes until the cakes are golden and taut. Turn out of the moulds and eat immediately.
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