LIME MADELEINES

New Zealand limes are falling from the trees and it is time to get cooking. Grating a little zest into your cake batter adds a lovely subtle tang. Madeleines are a French classic and yes they should be cooked in a traditional ‘madeleine’ mould but you can substitute this for patty pan or something similar.

Makes 24

Ingredients

120 g unsalted butter

¼ cup coconut oil

4 eggs, room temperature

¼ tsp salt

¾ cup sugar

2 limes, zest only

¾ cup flour

Method

Preheat oven 180C

Grease your moulds well with butter and coat in flour, shake out excess.

Melt the butter in a small saucepan over a medium heat until you get beurre noisette (brown butter). The butter will take about 6-8 minutes to brown.  You will notice the butter will go through different stages, when the butter starts to give off a nutty aroma and you see the butter go a light brown colour (it is ready).  Take it off the heat immediately.

Add the coconut oil and let it melt into the butter.  Set aside to cool to room temperature.

Whisk the eggs (best to use an electric beater) until triple in size, thick and creamy.

Gradually add in the sugar, continue beating for further 3 minutes. 

Add the lime zest and beat to combine.

Sift in the flour and gently fold through until combined.

Pour in the cooled butter and fold through gently.

Let the mixture sit for 30 minutes before pouring into your prepared moulds.

Bake for 10-12 minutes or until golden around the edges.

Remove and turn out onto a cooling rack immediately.

I needed to do a couple of batches, if you need to do this, grease the tin again before use.

Best eaten immediately or on the day.