for 18 pieces

Cake mix

120 g	butter, soft
1 tbsp	sugar
1 tsp	salt
2	eggs
1	organic lemon, use a little grated zest
a little	pepper

100 g	fine polenta
3 tbsp	white flour
50 g	grated Parmesan
3 sprig	rosemary, finely chopped
½ bunch	sage, finely chopped
¾ tsp	baking powder

How it's done

Cake mix

Mix the butter, sugar and salt in a bowl. Mix in one egg after the other, stir in the lemon zest and pepper.

Stir the polenta and all the other ingredients up to and including the baking powder into the mixture. Use a spoon to transfer the mixture to the prepared tin.

Bake

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Take the madeleines out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Show complete recipe