TIME for tea

Raspberry madeleines

These petite cakes are made prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals.

Makes 24 • Ready in 25 mins, plus chilling

100g caster sugar
2 eggs
100g plain flour
½tsp baking powder
100g butter, melted, plus extra for greasing
Finely grated zest of ½ unwaxed lemon
75g icing sugar
2-3tbsp bottlegreen Plump Summer Raspberry Cordial
Dried rose petals, to decorate

You will need:

2 x 12-hole non-stick madeleine tins

1 Whisk the caster sugar and eggs in the bowl of a stand mixer for 5-8 mins, until thick enough to leave a trail.

2 Sift the flour and baking powder over the egg mixture and gently fold in. Fold in the melted butter and lemon zest, then cover and chill for at least 30 mins or overnight.

Butter the madeleine tins generously and place into the freezer or fridge. Heat the oven to 200C/Gas