130 g (4 1/2 oz) unsalted butter
15 ml (1 tbsp) honey
100 g (3 1/2 oz) caster sugar
15 g (1 tbsp) soft brown sugar
3 eggs
pinch salt
5 cm (2 in) vanilla pod, split
130 g (4 1/2 oz) plain flour, sifted
flaked almonds
15 ml (1 tbsp) honey
100 g (3 1/2 oz) caster sugar
15 g (1 tbsp) soft brown sugar
3 eggs
pinch salt
5 cm (2 in) vanilla pod, split
130 g (4 1/2 oz) plain flour, sifted
flaked almonds
method
1. Gently melt the butter in the honey and set aside to cool.
2. Beat the caster and moist sugars with the eggs and salt until the 'ribbon stage', that is, when the volume has trebled and a thick ribbon of batter will drop off the whisk and leave a trail in the mixture for at least 5 seconds. Beat in the vanilla seeds.
3. Lightly fold in the flour in three stages and finally fold in the cooled butter and honey mixture, taking care not to mix in any of the sediment in the bottom of the pan.
4. Half fill each of the buttered and floured madeleine moulds and sprinkle a few flaked almonds on top of each.
5. Bake at 180°C (350°F) Gas 4 for 20 minutes until risen and golden.
6. Leave to cool on a wire rack before storing in an airtight tin.
2. Beat the caster and moist sugars with the eggs and salt until the 'ribbon stage', that is, when the volume has trebled and a thick ribbon of batter will drop off the whisk and leave a trail in the mixture for at least 5 seconds. Beat in the vanilla seeds.
3. Lightly fold in the flour in three stages and finally fold in the cooled butter and honey mixture, taking care not to mix in any of the sediment in the bottom of the pan.
4. Half fill each of the buttered and floured madeleine moulds and sprinkle a few flaked almonds on top of each.
5. Bake at 180°C (350°F) Gas 4 for 20 minutes until risen and golden.
6. Leave to cool on a wire rack before storing in an airtight tin.
serving amount
makes 36 cakes
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