Raspberry madeleines Recipe

These dainty madeleines are the ultimate afternoon treat. The zingy bottlegreen Summer Raspberry cordial adds a delicious flavour to the icing and a gorgeous, subtle pink colour.

The cakes only take 10 minutes to bake and use mostly store cupboard ingredients, making them the ideal last minute bake if you have unexpected guests over for tea. If you don’t have madeleines tins, fairy cake tins make a good alternative.

Instead of dried rose petals for decoration, you could use freeze-dried raspberries or simply a little more finely grated lemon zest. Alternatively, you could drizzle the madeleines with melted white chocolate for a sweet finish.

Ingredients

• 100g caster sugar
• 2 eggs
• 100g plain flour
• ½tsp baking powder
• 100g butter, melted, plus extra for greasing
• Finely grated zest ½ unwaxed lemon
• 75g icing sugar
• 2 - 3tbsp bottlegreen Summer Raspberry Cordial
• Dried rose petals, to decorate, optional

You will need

• 2 x 12-hole nonstick madeleine tins

Method

1. Whisk the caster sugar and eggs in the bowl of a stand mixer for 5 - 8 mins until thick enough to leave a trail.
2. Sieve the flour and baking powder over the egg mixture and gently fold in. Fold in the melted butter and lemon zest then cover and chill for at least 30 mins or overnight.
3. Butter the tins generously and place into the freezer or fridge. Preheat the oven to 200C/Gas 6.
4. Place a spoonful of batter into each of the holes, the mixture will spread as it cooks so don’t worry about levelling the surface. Bake for 8-10 minutes until the centre has risen into a hump and the madeleines are golden and springy to the touch. 
5. Meanwhile, stir together the icing sugar and cordial until smooth and thick then brush over the scalloped side of the warm madeleines. Leave to cool and set before transferring to a serving plate and scattering with rose petals. 

Womanandhome.com created this recipe as part of a paid partnership with Bottlegreen.