Citrus and Honey Madeleines

The experience of tasting a madeleine, near the beginning of Swann's Way, is by far the most famous part of Marcel Proust's epic novel In Search of Lost Time. Even those who have never so much as opened a book by Proust are probably familiar with the episode: the author, as adult narrator, eats a madeleine dipped in tea, sparking memories of childhood afternoons at his aunt's home in Combray. 

The passage highlights the importance of the senses in jogging our memories and transporting us back to events and experiences in our past. Although madeleines never featured in my childhood, the smell of tea, the sound of china teacups clinking together gently on a tray and the smell of a cake baking in the oven (which I had baked with my mum earlier in the afternoon), take me straight back to Sunday afternoon tea when I was growing up - comforting, warm, cosy. 

And I am happy to report that even now, when I spend the weekend at home with my parents, Sunday tea is still served, with the same china teacups, on the same wooden tray and with a freshly-baked cake standing proudly on a flowered plate. Next time I might just make these madeleines to go with it though. 

It was actually Proust's mother who gave him the madeleine that provoked all his memories so I'm sending these to Treat Petite hosted alternately by Stuart from Cakeyboi (this month's host) and Kat from the Baking Explorer - the theme this month is Mum. 

RECIPE

3 free-range eggs
150g caster sugar
175g plain flour, sifted, plus extra for dusting
Zest of 1 lemon
Zest of 1 orange
8g baking powder
175g butter, melted and cooled slightly, plus extra for greasing
2g salt
10g honey

Preheat the oven to 200C/400F/Gas 6. 

Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

Whisk together the eggs and the sugar in a bowl until frothy. 

Lightly whisk in the remaining ingredients. Leave to stand for 30 minutes before carefully pouring into the prepared madeleine tray.

Bake for 10-12 minutes, or until the mixture has risen a little in the middle and is fully cooked through. 

Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.