for 18 pieces

Batter

100 g	butter, soft
1	vanilla pod, cut lenghtwise, seeds scratched out
1 parcel	vanilla sugar
80 g	sugar
¼ tsp	salt
2	eggs
80 g	white flour
40 g	shelled ground almonds
½ tsp	baking powder
1	organic lemon, use a little grated zest
80 g	blueberries

To decorate

100 g

white cake icing, melted

How it's done

Batter

Place the butter in a bowl along with all the other ingredients up to and including the salt, mix using the whisk on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix in the flour and all the other ingredients up to and including the lemon zest. Transfer the batter to the prepared baking tray. Top with the blueberries.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the madeleines from the tray, place on a rack, leave to cool.

To decorate

Dip the madeleines up to half in the icing, allow the excess to drip off, leave to dry on a sheet of baking paper.

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