French Madeleines

I love the shell like detailing on these tiny cakes, it reminds me of the seaside. I know you all love them as much as I do! Scroll down and find the recipe! 

Ingredients: 

• 2 eggs
• 1/3 cup + 1 tbsp caster sugar (80 gr.)
• lemon zest from 1 lemon
• 1/2 cup plain flour (80 gr.)
• 1 1/2 tsp. baking powder (7 gr.)
• 1/2 tsp salt (2.5 gr.)
• 1/8 cup melted butter (25 g.)
• 1 tbsp poppy seeds (15 gr.) optional

Instructions:

• In a mixing bowl add eggs, sugar and mix with a hand mixer on low speed, until it turns in a pale yellow colour. Add the lemon zest. 
• Add the flour, baking powder, salt and mix on low speed.
• add the melted butter and the poppy seeds. Mix until we have a smooth batter. Don't over mix. 
• Refrigerate the batter for at least an hour to get that traditional Madeleine hump. If you prefer you can make it 2 days ahead or leave it over night in the fridge. Thats is going to make even better humped madeleines!
• Brush a Madeleine tin with some melted butter. Scoop the madeleine mix in to the moulds. Fill 1/2 of each shell. You can also use a piping bag for that.
• Bake the madeleines in a preheated oven at 180C degrees for 6-8 minutes. 
• Take them out of the oven and leave them to cool a bit. Transfer them from the tin and dust them with icing sugar. 
• Ready to serve with a hot coffee or tea!