- 2 Free-range eggs
- 80g/3oz Caster sugar
- 100g/3½oz Plain flour, plus extra for dusting
- 1 Lemon, juice and zest
- 80g/3oz Strawberries
- ¾ tsp Baking powder
- 100g/3½oz Butter, melted and cooled slightly, plus extra for greasing
How to Make it
1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
2. In a small bowl, lightly mash the hulled strawberries and stir in two tablespoons of the flour.
3.Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients until just incorporated, before gently folding in the berries. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
4.Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten immediately—serve with strawberries.