These madeleines are an absolute delight, especially when they just come out of the oven.

They’re light and fluffy on the inside, and crisp on the outside.

Raspberries and blueberries are delicious in the little French cakes too.

The mixture should be cold when you pipe it into the moulds.

The heat shock really makes them puff up and become crisp on the outside.

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Makes 30 smallish madeleines

Ingredients

160g butter
200g caster sugar
4 eggs
200g plain flour
1 tsp baking powder
A good pinch salt
1 punnet blueberries
Zest 3 lemons

Method

Preheat oven 220°C.

Cream butter with 2 tbsp sugar.

Whisk the rest of the sugar with eggs, salt and lemon zest until light and fluffy.

Fold in flour and baking powder.

Place mixture in a piping bag and chill in the fridge for at least a few hours.

Pipe into greased Madeline trays.

Push two blackberries in each one.

Lower oven temp to 180°C and bake for 12 minutes, or until golden around the edges.