A buttery cake in a unique shape topped with pistachios and pomegranate seeds or chocolate drops. Key tips are not to overfill the mould which should be very well greased. The edges should be golden brown and crispy. Leaving the mix in the fridge for an hour makes all the difference. This makes approximately 24 madeleines.
Put the flour and baking powder in a bowl and mix well.
Grease your madeleine pan very well with butter or cake release spray and set aside
Put the butter in a saucepan and heat gently until just melted. If there are a few solids left that's fine. Add the milk, vanilla and honey. Let it cool.
In a bowl, mix the sugar and eggs together. You can use a stand mixer.
Mix in the flour and baking powder. Add the cooled butter mixture and mix well.
Place the mixture covered in the fridge for an hour.
Pre heat your oven to 200°C/400°F or Gas 6
Using a spoon, fill the madeleine shell shapes equally, to about 9/10th. I found a tablespoon of mixture worked well for my cases. Do not over fill. Sprinkle with a few chopped pistachios and 3-4 pomegranate seeds or 3 -4 chocolate drops.
Bake in the oven for 5 minutes and then turn the temperature down to 150°C /350°F/Gas 4 and bake for a further 7 minutes - do check as your oven may bake them more quickly.
Let the cakes cool before removing them from the tin.