Instructions

For step-by-step photos on how to make madeleines, please see my recipe for Lamington Madeleines.

1. Melt the butter in a small saucepan on low heat and leave aside to cool.
2. In a large bowl (or the bowl of a KitchenAid), whisk together the eggs and the caster sugar.
3. Add the plain flour, baking powder, the cooled and melted butter, and the lemon zest.
4. Whisk until everything is well incorporated and the batter is thick in consistency.
5. Leave the batter to rest in the fridge for at least 1 hour.
6. Preheat the oven to 270°C (518°F).
7. Generously grease the madeleine mould with butter, even if it is non-stick.
8. Place a small amount of batter in each mould, just enough to cover the bottom.
9. Then add a drop of Nutella in the centre of the batter, using a small teaspoon. It is best if the Nutella is cold so it is easier to manage. One trick is to place a tablespoon of Nutella into a small plastic bag (such as a freezer bag) and then snip off the corner and use this like a piping bag to squeeze small amounts of Nutella onto the batter. Try not to use too much Nutella, otherwise it will sink to the bottom of the cake.
10. Cover the Nutella with some more batter to fill the mould.
11. Place the tray in the oven and immediately turn the temperature down to 210°C (410°F).
12. Bake until the madeleines have puffed up and are golden brown on top. For large madeleine moulds, this might take about 7 minutes. For mini madeleine moulds, they only take a few minutes, so it is best just to keep a diligent eye on the oven.
13. Leave them to cool on a wire rack (the ridge-side facing down), and serve them warm or cold.