Madeleines are a classic French cake baked in traditional scallop shaped madeleine moulds. They can be tricky to get just right, and when made well they are lighter than air. This recipe was taught to me by a baking expert and it hasn’t failed me yet.

A few tips that helped me out when I first started making madeleines were: try not to knock any air out of the batter, this will make the madeleines super light; to help them get a good scallop shape, pop a baking tray in the oven to get hot so the madeleines get bottom heat as soon a they go in; and keep a close eye on the melting butter as it’s easy to go too far resulting in a bitter flavour and speckles in the finished cakes.