Laurent Loudeac's Madeleine Cakes
130 g sugar
20 g honey
150 g de flour
125 g soften butter
1 pinch salt
5 g instant yeast
Zest of 1/2 lemon or orange
Whip eggs, sugar honey together until white and fluffy.
Add salt, flour and baking powder.
Lastly add creamy butter to mixture along with the zest.
Leave to rest for at least 2 hours before baking them (overnight is better).
Bake at 180 for 15 minutes or until golden brown preferably in a Madeleine cake tray.