Pre-heat oven to 220°C (fan).
Lightly grease and dust with flour a madeleine tray.
In a large bowl beat eggs and sugar until pale and fluffy. Then add flour, baking powder and gently whisk. Slowly add the melted butter and beat away until the mixture is smooth.
Put a generous spoonful of the mixture in each mould so that it is just about a level with the tops.
Bake in the center of the oven for about 10 minutes but be aware that they can go from not cooked to burned in a very short time. They should be well risen and brown round the edges.
Cool on a wire rack. Re-grease and flour the tins and repeat until all the mixture has been used up.
Sprinkle icing sugar on a top and serve.
250 g plain flour
150 g unsalted butter, melted
50 g margarine, melted
250 g caster sugar
4 eggs, separated
2 level tsp baking powder
1 tsp vanilla essence
finely grated zest 1 lemon
juice of 1/2 lemon
juice of 1/2 orange
For the drizzle topping:
juice of 1/2 lemon, strained
6-8 tbsp icing sugar
1 tsp brandy, optional
Preheat the oven to 180°C (fan).
Lightly butter and flour tin or tins; depending on a size. I used 2 rice rings approx. 19cm. But I expect you can use savarin cake moulds, rum baba moulds or kugelhopf tin.
In a large mixing bowl, beat together egg yolks and sugar until pale and creamy, then add melted butter and margarine and very slowly mix through. Gently fold flour, baking powder and lemon zest.
In a separate bowl whisk the egg whites until stiff and glossy and gently add them into flour and egg mixture and using handheld electric whisk beat on slow speed.
Stir in gently vanilla essence, lemon and orange juice and spoon the mixture into the tin/tins.
Bake for 40-55 minutes; depending on a tin size. Make sure that it is golden brown and check with a skewer if it is baked through.
Leave to cool on a wire rack.
For the lemon glaze, in a small jug mix together the lemon juice, brandy and icing sugar until smooth, runny paste consistency is achieved. Then pour over the cake and sprinkle with raisins, currants and candied orange peel.
Here is my breakfast idea. Something different and might be just a thing for an Easter breakfast or brunch. Hope you all will enjoy it!
Baked buns with egg and Bavarian frankfurters.
2 fresh burger buns or white crusty bread rolls
2 medium eggs
1-2 frankfurters, diced into bite-size chunks, Unearthed Bavarian Frankfurters are delicious
2 thin slices cheddar cheese
1/2 small red onion, thinly chopped
chive, for sprinkling
1 tbsp butter
1 tsp oil
optional: chopped mushroom, pancetta or few baby spinach leaves
Preheat oven to 160°C.
Cut off the tops of the buns and scoop out the insides. Well it might seem like a waste so why not to dry them for a breadcrumbs.
In a small frying pan heat the butter. Add frankfurters and onions and fry for 3 minutes.
Place the buns in a lightly oiled baking tray. Arrange all ingredients starting with slice of cheese, then onions and frankfurters and tiny bit of chive. Crack an egg into each and sprinkle with salt and black pepper. Bake in the oven for about 15 minutes, then place under the hot grill for 2-3 minutes until the whites are set and yolks are done to your liking. Pierce the white to ensure that it is done. If required put back under the grill for another 1-2 minutes but keep grill door slightly open to ensure that the buns won’t get burned.