Ingredients
2 free-range eggs
1/3 cup caster sugar
1 Tbsp finely grated lemon rind
1 tsp vanilla extract
2/3 cup plain flour
1/2 tsp baking powder
100g unsalted butter, melted, cooled
1 1/2 cups pure icing sugar, plus extra to serve
1 1/2 Tbsp lemon juice
Finely chopped pistachios, to serve
Method
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Preheat oven to 180° C fan-forced (200° C conventional). Place a 9-hole silicone madeleine pan on an oven tray.
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Beat eggs, sugar, lemon rind and vanilla in the small bowl of an electric mixer for 5 minutes, or until thick and creamy.
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Sift flour and baking powder twice, then fold into egg mixture with butter. Put half the batter into the holes of the madeleine pan.
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Bake for 10 minutes, or until golden and firm to touch. Stand in pans for 8 minutes, then carefully transfer to a wire rack over an oven tray. Wash and dry pan and repeat with remaining batter, stirring mixture before filling pan a second time.
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Meanwhile, for the icing, sift icing sugar into a small bowl and stir in enough lemon juice to form a smooth icing consistency.
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To serve, either dust cakes with extra icing sugar, drizzle over lemon icing, or dip tops in lemon icing and sprinkle with chopped pistachios.