THESE sponge cakes originated

in the north-east of France.

There are many variations

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around but this one works

great for me. Traditionally the

Madeleines are served warm straight

from the oven after a meal.

LEMON AND POPPY SEED

MADELEINES

Serves 4

125g unsalted butter

125g caster sugar

2 eggs

1 lemon

10g poppy seeds

150g flour

10g vegetable oil

5g baking powder

Preheat the oven to 200C.

Using a pastry brush, lightly oil and

dust a Madeleine tin with the vegetable

oil and 25g of the flour.

Soften the butter and place in the

mixing bowl of a food mixer with the

sugar and beat until pale in colour. Add

the eggs one at a time until the mixture is

smooth.

Zest the lemon and add the zest to the

mixture along with the poppy seeds, then

fold in the remaining 125g of flour and

baking powder and mix the batter until

smooth.

Place the mixture in the fridge for one

hour to rest.

Remove the mixture from the fridge

and, using a teaspoon, scoop a ball of the

mixture and fill the individual

pre-greased mould.

Put the mould in the oven and cook for

8-10 minutes until the mixture has risen

and is golden in colour.

Remove from the oven and allow to

cool slightly before removing from the

mould and serving warm.

Graeme Cheevers is head chef at Martin

Wishart at Loch Lomond within Cameron

House Hotel. Visit m