Skip to content
- 120g melted butter
- 2 Tablespoons honey
- 3 eggs
- 125g caster sugar
- 120g plain flour
- 4g baking powder
- 40g almond meal
- Zest of 1 lemon or orange (optional)
- ½ tsp vanilla extract
Melt the butter and honey together and allow to cool. Whisk the eggs and sugar until light and fluffy. Sift together the flour and baking powder and fold into the egg. Add the almond meal, zest vanilla, and then the melted butter. Cover and chill in the refrigerator for at least 1 hour. Butter the madelaine mould and spoon into the moulds to ¾ full. Bake at 180°C for 10-15 minutes. Turn them out of the tray and allow to cool slightly. Dust with icing sugar or drizzle with honey lemon icing, and serve warm, with honey mascapone.