12. Madeleines

Ohhhh these are a treat. Served with a cup of coffee in the morning, or a cup of tea in the afternoon, or by itself in the evening, or whenever you want really. They're a favorite around these parts. You might even want to double the recipe. These bad boys don't last long!

Madeleines

Makes 12

100g unsalted butter, plus extra to grease tin

2 eggs

100g sugar

100g plain flour

1 vanilla pod

3/4tsp of baking powder

Start by making a beurre noisette. Melt your butter over a low heat. Continue cooking until it turns a light brown colour. Remove from heat and set aside to cool for 5 minutes. Whisk together the eggs and sugar. Add in beurre noisette, flour, baking powder and vanilla and mix until combined. Cling film and refrigerate for at least 30 minutes or overnight.

Preheat oven to 200ºC. Melt a bit of butter, brush your madeleine tray and refrigerate for 5 minutes. Give your madeleine batter a mix and fill a piping bag. Fill each madeleine shell 3/4 of the way full. Lower the oven temperature to 190ºC and bake for 10-12 minutes until golden brown.

10. Orange Polenta Olive Oil Cake

Super easy and super fresh. A great one for the repertoire, especially if you have any gluten free friends coming around for dinner!

Orange Polenta Olive Oil Cake

Makes one 21cm cake, serves 10

For cake:

45g polenta

200g sugar

100g ground almonds

1.5tsp baking powder

100g olive oil

4 eggs

1 orange, zest

1 lemon, zest

For syrup:

45g sugar

1 orange, juice

1 lemon, juice

1 cinnamon stick

4 cloves

8 cardamom pods

80g flaked almonds, lightly toasted, to finish

Line the bottom of your cake tin with parchment paper. Mix together your polenta, sugar, almonds and baking powder. Add in orange and lemon zest, eggs and olive oil, give it a good whisk, then pour into your tin. Pop it into a cold oven and turn on to 180ºC and bake for 40-45 minutes until set or a knife inserted into the centre of the cake comes out clean. If the top starts to brown too much cover with a bit of foil.

While your cake is cooking prepare your syrup. Crush your cardamom pods and combine in a small saucepan with the sugar, cloves, cinnamon and orange and lemon juices. Bring to a boil and cook for about 5 minutes until slightly reduced. Strain the mixture and reserve. Once your cake has finished cooking, prick with a skewer and brush the syrup over top. Sprinkle with toasted almond flakes and dab with a bit more syrup.