Beurre Noisette Madeleines

Note to self: Don't underestimate the power of a cup of tea and buttery little cake.

Start this recipe the day before.

Beurre Noisette Madeleines

Makes about 24

slightly adapted from here

150g unsalted butter

3 eggs

150g white caster sugar

Pinch of fine sea salt

150g "00" flour, plus a little extra for dusting the pan

Finely grated zest of ½ lemon

1 vanilla bean, sliced in half and seeds scraped out

Icing sugar, to dust

Put the butter into a medium saucepan and heat over medium heat. It will melt, then start to foam. Once the foam subsides, it will start to turn brown. Take it off the heat when it's the colour and tea and smells gorgeously nutty. Strain through a piece of muslin (cheesecloth) and set aside to cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until light and fluffy (about 5 minutes).  Gradually pour in the melted butter (reserving a little for greasing the pan), add the salt, flour, lemon zest and vanilla seeds and mix until combined. Pour the batter into a jug, cover with plastic wrap and pop it in the refrigerator overnight.

Preheat the oven to 220C. Grease your madeleine pan with the reserved butter. Dust with flour and tap out the excess. Fill the pan ¾ full with the batter (don't overfill).

Bake for 7 - 12  minutes (depending on the size of your pan), until golden.

Leave to cool in the pan for 1 minute and then turn out onto a wire rack. Dust with icing sugar. Serve warm.