Feeling inspired by the flavours of Provence, I made these lovely madeleines last week. Their flavour is very subtle, but utterly delicious. I should warn you that they are rather moreish.
You can buy lavender sugar, I know Waitrose sell it in their baking aisle, but I make my own by adding 1 kg of caster sugar to a Kilner jar, then adding 4 tbsp of culinary lavender and allowing it to steep for at least a week before use. If you don’t have culinary lavender (lavandula angustifolia) in your garden, and I don’t, you can buy culinary lavender in the spice and herb section in Waitrose, which is packaged by Bart spices. I sift the sugar before using it, as I don’t like to eat the lavender.
I used a delicious Provençal honey, Miel de lavande, which is packaged by the Miellerie du Val de Sault en Provence and imported by Celia Lindsell, a gorgeous company which sells some wonderful French lavender products.
Lavender and honey madeleines
Makes 16 madeleines
2 large eggs
75g lavender caster sugar
90g butter, melted, plus a little extra for greasing the tin
2 tsp honey
1 tsp vanilla extract
90g plain flour
½ tsp baking powder
1) Place the eggs and sugar into a bowl or stand mixer and whisk until white and fluffy.
2) Continue to whisk and drizzle in the melted butter gradually until it’s all been incorporated. Add the honey and vanilla extract and whisk for a minute or so until combined.
3) Now, sift in the flour and baking powder and whisk until it’s all been incorporated.
4) Pour the mixture into a jug, cover with clingfilm and refrigerate for an hour.
5) Preheat the oven to 160C. Brush the indentations in a madeleine tray with melted butter.
6) Pour the chilled mixture into the tray and bake for 10-12 minutes until golden brown and well risen.