for 18 pieces

Sponge mixture

125 g	butter, soft
100 g	sugar
2 pinch	salt
2	eggs
1	vanilla pod, cut open lengthwise, seeds scraped out
100 g	light spelt flour or white flour
50 g	shelled ground almonds
½ tsp	baking powder
100 g	frozen strawberries, thawed, diced

How it's done

Sponge mixture

Place the butter, sugar and salt into a bowl, mix using the whisk on a hand mixer, stir in the eggs and vanilla seeds, continue to mix until the mixture turns a paler colour. Mix the flour, almonds and baking powder, stir into the mixture along with the strawberries. Spoon the mix into the prepared tin.

To bake

Approx. 20 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.

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