Madeleines

Warm, buttery and ready to take a dip in caramel.

Preparation 15 min, resting 1 hour, baking 12 min, total approximately 1.5 hours. Makes 12.

Why it works

A soft, buttery little cake with caramel on the side. Suboro Vanilla keeps things classic, while Suboro Yuzu adds a twist to a timeless favourite.

What you need:

For the madeleines:

• 2 eggs

• 80 g sugar

• 100 g flour

• 1 tsp baking powder

• 100 g melted butter, slightly cooled

For the topping:

• Zest of half a lemon

• 1 tsp vanilla extract

• Suboro Vanilla or Suboro Yuzu

Method:

1. Whisk the eggs and sugar for 3–4 minutes, until light and fluffy.

2. Fold in the flour and baking powder, followed by the butter, lemon zest and vanilla.

3. Cover and refrigerate the batter for 1 hour.

4. Preheat the oven to 190°C and grease a madeleine tin.

5. Fill the moulds three-quarters full and bake for 10–12 minutes, until golden brown with a characteristic hump.

6. Serve warm, with Suboro on the side for dipping or drizzled directly over the madeleines.