Petit madeleines, such a big reputation for such a little cake. You too can make like you're in Paris, musing on times past with a pot of tea and a delicate madeleine.

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1.Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, until just combined. Beat in sifted flour and baking powder, then lemon rind, juice, vanilla seeds and salt. Cover and refrigerate Madeleine mixture for 30 minutes or until cold.
2.Preheat oven to 180°C (160°C fan-forced). Grease and flour 2 x 12-hole Madeleine pans.
3.Fill each hole with 1 heaped teaspoon of Madeleine mixture. Bake for 6 to 8 minutes until browned lightly and just firm to touch. Stand for 2 minutes, then tap pans on bench to release Madeleines. Transfer to a wire rack to cool. Repeat with remaining mixture. Serve with creamed honey, if desired.

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