A little effort

Makes: 8 –12

Preparation time: 15 minutes

Cooking time: 8 minutes

• 150 g Woolworths Butter
• 1 T lemon or orange zest
• 1 T lemon juice
• 3 large free range eggs
• 1 large free range egg yolks
• 150 g sugar
• 210 g flour, sifted, plus extra for dusting
• 1 t baking powder
• Butter, melted, for greasing

For the syrup:

• 1 cup water
• 300 g sugar
• 1 T butter
• 1 cup ClemenGold® juice, freshly squeezed

For the madeleines

1. This recipe is best made the day before and chilled in the fridge but can also be made 30 minutes before and chilled in the fridge until just before baking.
2. Melt the butter and allow to cool. Add the lemon zest and juice to the butter. In a separate bowl beat the eggs and sugar until pale and doubled.
3. Add the butter mixture and combine. In another bowl whisk together the flour and baking powder before folding into the wet ingredients with a spatula.
4. Cover in a bowl and leave overnight in the fridge (or chill for at least 2 hours).
5. Preheat the oven to 190C°. To prepare your pans, brush melted butter into your moulds and dust with flour, shake off any excess flour before piping the mixture into the mould.
6. Bake for 7 – 8 minutes until blonde, you don’t want them to get too dark and golden otherwise they will overbake.
7. Allow to cool slightly in the tins before nudging them out of their moulds. Allow to cool slightly before covering with syrup to serve.

For the syrup:

1. In a saucepan, boil the ingredients together. Pour over the hot madeleines to serve.