Lemon & Nastergal Madeleines

Ingredients:

• 2 large eggs
• ½ cup sugar
• 1 tsp of honey
• ¼ teaspoon vanilla extract
• ½ teaspoon finely grated lemon zest
• 1 cup cake flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 113g unsalted butter, melted
• 3 tablespoons Heerlijk Nastergal syrup (strain the preserve over a fine-mesh sieve to remove berries, leaving you with a purple syrup)
• juice of half a lemon
• 1 1/2 cups icing sugar
• Masterstick Cape Blossoms, to decorate

Method:

1. Liberally grease two 12-mould Madeleine pans with melted butter and a dusting of flour.
2. In the bowl of a standing mixer fitted with the whisk attachment, mix together the eggs and sugar on high speed for 1 minute. Add the honey and continue whisking for another 3 minutes, until the mixture thickened and is light in colour.
3. Beat in the vanilla extract and lemon zest.
4. In a separate bowl whisk together the dry ingredients and then spoon into the wet batter.
5. With the mixer on low speed, slowly pour in the melted butter. Mix until just combined - making sure not to over mix.
6. Cover the mixing bowl and allow it to rest in the fridge for at least 15 minutes to 1 hour.
7. Preheat oven to 180°C. Divide the batter evenly between each shell indentation and bake until lightly golden around the edges, around 7-8 minutes.
8. Allow the Madeleines cool for about 2 minutes before flipping the pan over on to a cooling rack. Allow them to cool completely while you make the Nastergal glaze.
9. To make the glaze, place the icing sugar in a small mixing bowl, add the Nastergal syrup and lemon juice. Mix until you have a smooth glaze. If it’s too thick add a small amount of water. You can’t it to be a thickish pouring consistency.
10. Once the Madeleines have cooled completely, dip half of each one in the glaze and then sprinkle with Cape Blossoms.
11. Place on the wire cooling rack and allow the glaze to set before serving or storing.

Recipe created & photographed by Nicky Barber