Lemon, Anise And Olive Oil Madeleines
15m prep 15m cook 30m ready
Delicate French madeleines infused with lemon zest, lemon juice, and toasted anise seeds, made with olive oil for a moist, tender crumb. Dusted with icing sugar, they are perfect for tea time or as a light dessert.
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.4 mg
- Iron: 0.56 mg
- Magnesium: 3.38 mg
- Phosphorus: 23.2 mg
- Potassium: 33.3 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 100 ml olive oil
- 3 eggs
- 200 g caster sugar
- 250 g plain flour
- 4.93 ml baking powder
- 1 pinch salt
Prepare
- olive oil, for greasing
- 2 lemons, grated zest of 1 and juice of 2
- anise seeds, lightly toasted
- icing sugar, for dusting
Let's Cook
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Step 1.
Preheat the oven to 190°C/375°F/gas mark 5. Grease the madeleine pans with a little olive oil.
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Step 2.
In a large bowl, beat together the eggs, caster sugar, lemon zest (from 1 lemon), and lightly toasted anise seeds until the mixture is foamy, almost white, and doubled in volume. This will take about 5 minutes with an electric hand whisk or longer by hand.
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Step 3.
While whisking continuously, pour in the lemon juice (from 2 lemons), then slowly add the olive oil, whisking until well combined.
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Step 4.
In a separate bowl, sift together the plain flour, baking powder, and salt.
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Step 5.
Using a spatula, gently fold the flour mixture into the egg mixture until just combined. Do not overmix; the batter should be smooth and slightly thick.
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Step 6.
Place spoonfuls of the batter into the prepared madeleine pans, filling each mold about three-quarters full. Bake for 15 minutes until golden and the edges are slightly crisp.
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Step 7.
Remove the madeleines from the pans while still warm and transfer to a wire rack to cool completely.
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Step 8.
Dust the cooled madeleines with icing sugar before serving.
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