Last week I found myself shaken. Swept into a scenario that made little sense but created a great level of damage.
I’d forgotten how those little chasms in friendly relationships start. One transgression, muddled with bad communication evolving into irreparable damage.
I’d forgotten how fickle new friendships can be. And how emotionally explosive it can be when they end.
Yet, what a brilliant wake up call.
(attributed to Marilyn Monroe… if you believe that)
It’s fantastic how disappointment can make your love for other people so much stronger.
And so I made Madeleines.
It’s deliciously self indulgent to have a cake that takes your own name. It’s even better when you can given them to people, covered in icing sugar and edible glitter and say,
“Would you like a mini Madeleine?”
Light, fluffy, lemon spiked treats, best eaten immediately after baking for full enjoyment.
I’m sure you could find a more sophisticated recipe, but this one adapted from the BBC food website suited me fine.
2 free-range eggs
100g/3½oz caster sugar
100g/3½oz plain flour, plus extra for dusting
1 lemon, zested
- 1 spoonful of Anathoth Lemon Curd
¾ tsp baking powder
100g/3½oz butter, melted and cooled slightly, plus extra for greasing
Preheat the oven to 200C. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the Madeleines to a wire rack and leave for a few minutes to cool slightly.