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The classic French madeleine – a light, buttery scallop-shaped cake – is making a comeback, and this recipe from Jo Wheatley's book Home Baking (Constable and Robinson, £8), is one of our favourites.
Don't worry if you haven't got a madeleine tin, any small cake tin will work so long as it's not too deep – madeleines need to cook quickly to stay deliciously moist. We used a miniature fairy cake tin in the test kitchen today and they turned out beautifully. The recipe made about 20 miniature cakes. If you don't have two tins, pop the remaining mixture, still in its piping bag, back in the fridge between batches.
Which recipe books are you baking from at the moment? Tell us in the comments box below.
HONEY MADELEINES - Makes 12 madeleines or 20 miniature cakes
Warm the honey for a few seconds in the microwave to make it thin enough to brush easily on to the cooked cakes.
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