Makes 24 | prep 20 mins | total time
- 75g unsalted butter, plus extra for greasing
- 50g self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 50g ground almonds
- 2 medium eggs
- 100g light muscovado sugar
The madeleines are best served warm, so bake them up to a day ahead, then reheat gently in a low oven. Or make them up to the end of step 5 a few hours ahead, keep the mix in the fridge and bake when needed. Any leftover madeleines will keep well in the freezer for another day.
- Preheat the oven to 200°C, fan 180°C, gas 6. Grease the holes of a 12-hole nonstick madeleine tin with butter and dust them with flour, then tap the tin over the sink to get rid of the excess flour.
- Melt the 75g butter, then set aside to cool slightly.
- Sift the flour, the baking powder and ground cinnamon into a mixing bowl with a pinch of salt, then stir in the ground almonds.
- Then, in another bowl and using an electric hand whisk, whisk the eggs and sugar together on high speed for 5 minutes.
- Pour half the melted butter into the egg mix and add half the flour mix too. Using a large metal spoon, fold together. Then repeat with the rest of the ingredients.
- Using half the mixture, fill the holes of the tin and bake the madeleines for 8-10 minutes until lightly golden.
- Leave the cooked madeleines in the tin for a couple of minutes, then remove them and transfer them to a wire rack. Wash and dry the tin, then re-butter and re-dust it with flour and bake the second batch.