Enjoy with green or lime-blossom tea for a tasty morning treat

Makes 12-15

2 large eggs
75g caster sugar
85g plain white flour
1 tsp baking powder
1⁄4 tsp salt
60g butter, melted and cooled (plus extra for greasing)
Shredded zest of 1 orange
2 tsp orange-flower water
4 tsp floral honey, melted
Thé de Tilleul (lime-blossom tea) or green or jasmine tea

Step 1) Pre-heat the oven to 220°C, Gas Mark 7 and grease 2 silicone madeleine mould trays. Whisk together the eggs and sugar in a medium bowl until pale and frothy. Sift, then fold in the flour, baking powder and salt, working carefully and quickly. Drizzle in the butter, zest and orange-flower water, and fold through the mix lightly and quickly. Spoon the mix into 12-15 moulds, filling no more
than 3⁄4 full.

Step 2) Bake for 8 minutes, then partially remove the tray from the oven and drizzle over the honey. Bake for 2 minutes more and turn out while still hot. Serve with tea.

Looking for more baking recipes from Homes & Gardens? We recommend Coconut drop cookies,Vanilla almond Savoy biscuits and Orange and hazelnut crumble cake

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