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    • Sunflower oil, to grease
    • 4tbsp delicate extra-virgin olive oil
    • Grated zest 1 lime, plus 2tbsp juice
    • 2 medium eggs
    • 50g caster sugar
    • 85g plain flour
    • 1tsp baking powder Icing sugar, to mud


  1. Warmth the oven to 160ºC/fan 140°C/gasoline three. Grease a 12-hole madeleine tin (see under) with sunflower oil. Mix the olive oil and lime zest in a bowl, then put aside for 15 min to infuse.
  2. In a big bowl, use electrical beaters to beat the eggs and sugar till thick and pale. Add the infused oil and lime juice, beating till simply mixed.
  3. Sift the flour and baking powder right into a medium bowl. Gently fold the flour combination into the egg combination, in three batches, till simply mixed. Chill the combination within the fridge for 10 min.
  4. Spoon into the ready tin, then bake for 12–15 min till golden and agency to the contact. Cool for a couple of min within the tin, then switch to a wire rack and put aside to chill. Mud with icing sugar to serve.
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