Carrot and orange madeleines
(makes 12 madeleines; adapted from Michel Roux Jr’s recipe)
100g caster sugar
100g plain flour
1 carrot, grated
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
100g butter and extra for greasing
1. Pre-heat oven to 200ºC. Brush madeleine tray with butter and lightly dust with flour.
2. Whisk the eggs and caster sugar together until frothy. Whisk in the flour, zest of the orange, grated carrot and spices. Stir in the juice of half of the orange. Leave to rest for 20 mins.
3. Spoon the mixture into the madeleine tray so that it is level with the tray.
4. Bake for 10 minutes. Once out of the oven, transfer onto wire rack to cool. Dust with icing sugar once cooled.