• 125g butter
• Flour, for dusting
• 2 eggs
• 1⁄3 cup raw caster sugar
• 2 tsp vanilla extract
• 1⁄4 cup maple syrup
• Finely grated zest of 1 orange
• Extra 1 cup plain flour
• 1⁄2 tsp baking powder
• Extra 2 Tbsp raw caster sugar, for dusting
Preheat oven to 200°C. Put butter in a saucepan over a medium heat and cook for 2-3 minutes or until melted. Set aside to cool. Brush the moulds of a 12-mould madeleine tin with melted butter and dust with flour. Reserve remaining butter.
Put eggs, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and beat, using an electric mixer, for 5 minutes or until thick, creamy and doubled in volume. Remove from heat and continue beating for 2 minutes or until mixture cools. Add maple syrup and orange zest and beat to combine. Sift flour and baking powder over mixture, then gently fold with a large metal spoon. Add reserved butter and stir to combine.
Spoon tablespoonfuls of mixture into prepared moulds. Bake for 8 minutes or until madeleines are golden and spring back when lightly pressed. Cool for 2 minutes in tin. Turn out and sprinkle with extra sugar. Spoon remaining mixture into moulds and repeat to make 24 madeleines (see Note, above). Serve.