Madeleines de Marcel Proust

INGREDIENTS
Makes 12 Madeleines
75Gr. Sugar
1/8 Teaspoon Salt
1/2 Teaspoon Vanilla extract
Zest of a lemon – or Orange
2 Whole Eggs
1.5 Tablespoon Honey
1 Tablespoon Oil
100 Gr. All purpose flour
3/4 Teaspoon baking powder
85Gr. Melted butter

PREPARATION
Make sure all your ingredients are at room temperature, especially the eggs.
Over a medium size bowl, grate a lemon or an orange and pour the sugar. Mix well with your fingers giving a chance for the lemon to perfume the sugar. The sugar will turn yellow.
Add the eggs, the oil and honey and mix well.
Sift the flour, baking powder and salt over the eggs/sugar preparation and using a whisk mix well, until you have a smooth and uniform batter.
Cover the bowl with cling film and let it rest in the fridge overnight. This will allow the batter to thicken and will give the Madeleines a good rise in a very hot oven.
I also leave the madeleine mould in the fridge overnight.
Butter and flour a Madeline mould and preheat the oven at 190 Degrees Celsius.
Pour about 1 tablespoon of the cake batter into each section and bake for approximately 10 – 11 minutes, until the edges are golden brown.
After 5 minutes of baking, I turn the pan to ensure equal baking.

Serve warm, an elegant after dinner petit four. Simply wrap them in aluminum foil and reheat them in a preheated 175 Degree celsius oven.
Dust with powder sugar.