Lemon Olive Oil Madeleines with Honey & Thyme Syrup
Light, tender and delicately lemony, these olive oil madeleines are a joyful little treat for morning tea or sharing with friends. As featured in Fleurieu Living Magazine.
Photo courtesy of Fleurieu Living Magazine - Jason Porter
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(makes 12)
2 large eggs
90g caster sugar
1 tbsp honey
2 lemons, finely zested and juiced
100ml extra virgin olive oil
1 tsp vanilla extract
120g plain flour
1 tsp baking powder
Pinch of sea salt
2 tablespoons honey
2 tablespoons water
3 sprigs fresh thyme
Pinch of flaky sea salt
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Prepare the batter: In a large bowl, whisk together the eggs, caster sugar and honey until pale and slightly thickened. Whisk in the lemon zest, olive oil and vanilla. Sift over the flour, baking powder and sea salt, then gently fold until just combined. Cover and refrigerate for at least 1 hour.
Bake the madeleines: Preheat the oven to 190°C (170°C fan-forced). Lightly grease a 12-hole madeleine tin. Spoon the batter into each mould until about three-quarters full. Bake for 8–10 minutes, or until lightly golden and springy to the touch.
Make the syrup: While the madeleines are baking, combine the honey, lemon juice, thyme sprigs and flaky sea salt in a small saucepan. Warm gently over low heat for 3–4 minutes, stirring until the honey has dissolved. Remove from the heat and allow the thyme to infuse for a further 5 minutes before removing the sprigs.
Finish: While the madeleines are still warm, generously brush each one with the honey and thyme syrup. Finish with a little finely grated lemon zest and, if desired, a few fresh thyme leaves. Serve warm or at room temperature.
