Madeleines

I saw a photo of pretty Madeleines posted in this month's MasterChef magazine by Belinda Jeffrey. It tempted me to try to make these cute little cakes our friends who were dropping by for afternoon tea. 

 3 eggs

1/3 cup (75g) caster sugar

Grated rind of 1 lemon

1/2 cup (75g) self-raising flour, sifted

75g unsalted butter, melted

Icing sugar, to dust

1. Preheat oven to 190°C. Grease an 18-hole madeleine pan.
   Place eggs, sugar and lemon in an electric mixer and beat until thick
   and pale. Gently fold in flour, then butter.


2. Spoon into pan and bake for 8-10 minutes or until
   golden. Cool slightly before turning out onto a wire rack. Dust with
   icing sugar to serve.