A Madeleine is a traditional small cake. It is from Commercy and Liverdun, two places from the northeastern France. They are small sponge cakes with a distinctive shell shape. The Hilltop honey that we have added to the recipe gives it that little bit extra to these sponge cakes.
64 g unsalted butter
85 g cup sugar
128 g flour
2 large eggs, at room temperature
1 tsp vanilla extract
Pinch of salt
1 tbsp Organic Blossom honey
Bee Pollen, for decoration
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour browned butter into a glass measuring cup and let cool for 10 minutes.
Whisk together sugar and flour in a medium bowl. Combine eggs, vanilla, and salt in a medium bowl and whisk together until frothy, about 1 minute. Add egg mixture to flour mixture and stir with a spatula just until combined. Add the cooled brown butter and honey; stir in just until incorporated. Cover bowl and place in the refrigerator to rest for at least 1 hour, or overnight.
Preheat oven to 350°F and butter and flour a non-stick madeleine pan. Use a 1 1/2-inch cookie scoop (or 2 spoons) to fill moulds with a generous tablespoon of batter. Bake for about 14 minutes, until puffed and golden, and edges spring back to the touch. Remove madeleines from oven and immediately turn out onto a wire rack or clean tea towel to cool. Just before serving, decorate with bee pollen.
Store in an airtight container at room temperature up to 2 days, or wrap well and freeze.