Recipes extracted from Love, Laugh, Bake by Silvia Colloca. Published by Plum RRP $39.99Photography by Rob Palmer.

ORANGE AND OLIVE OIL MADELEINES

Cook Time 30 minutes | Makes 12

A soft little cake shaped like a shell: the Madeleine.Recipe by Silvia Colloca

Ingredients Method

If you have been lucky enough to visit Paris, you have likely fallen in love with a soft little cake shaped like a shell: the Madeleine. Luckily, if you follow this simple recipe you won’t have to venture that far to enjoy the simple charm of these baked delights. Madeleine tins are very easy to come by these days and are sold in both supermarkets and specialty stores. If you can, opt for a non-stick version.

3 small eggs, at room temperature 100g caster sugar 80ml (1/3 cup) olive oil, plus extra for greasing175g self-raising flour, sifted, plus extra for flouring tinfinely grated zest of 1 large orange (or 2 small oranges)

Preheat your oven to 170°C and grease and flour a madeleine tin.

Place all the ingredients in a food processor fitted with a blade and mix for 15–20 seconds or until they come together as a thick batter.

Spoon the batter evenly into the prepared tin and bake for 5–7 minutes or until pale golden. Cool in the tin for a few minutes, then transfer the madeleines to a wire rack to cool completely.

Enjoy as they are or dusted with icing sugar.

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