Sweet and musky sponge cakes with a quick fruit compote
These light madeleines are intense with sweet muskiness from the lavender honey. Serve with the heat of the oven still lingering within them—and a sprig or two of edible lavender to decorate, if you have some.
60g unsalted butter, plus extra for greasing
1½ tbsp lavender honey
40g caster sugar
60g plain flour, plus 1 tbsp for dusting
1 tsp baking powder
Grated zest of half an orange
½ tsp edible lavender petals
1 tbsp icing sugar
30g caster sugar
8cm, 12-hole madeleine tin
Melt 60g butter in a bowl over a pan of boiling water. Once melted, take the bowl off the water, whisk in the honey and let it come to room temperature.
Whisk together the sugar and eggs until thick. Sift in 60g flour, baking powder and a pinch of salt. Add the orange zest and combine thoroughly, but gently. Lastly, stir in the melted butter and honey mixture. Leave it all to rest for at least 2 hours.
Preheat the oven to 170C. Melt the remaining small piece of butter and use to brush each madeleine tin indent, then follow up by dusting over 1 tbsp flour. Spoon in the madeleine mixture.
Sit the tray on a baking sheet in the oven to help protect the fluted underside from getting too baked. Bake for 10 mins but check at 8 mins—the edges should be going nicely brown.
While the madeleines are baking, grind the lavender petals in a pestle and mortar then stir through the icing sugar. To make the compote, place the raspberries and caster sugar in a small saucepan with 1 tbsp water. Cook over a high heat for 2 mins, stirring frequently, until the fruit starts to collapse. This can also be made ahead of time.
Take the madeleines out the oven and let them sit for 1 min before lifting out of the tin and onto a wire rack. Sift the lavender-sugar mix over the baked madeleines and serve while still warm with the fruit compote alongside.
Recipe: Angela Clutton