These beautiful shell-shaped light sponge cakes are ideal with a cup of tea, or serve with creamy desserts
Ingredients
- 100g butter, melted, plus extra for greasing
- 85g plain flour, plus extra for dusting
- 50g pistachio
- 25g crystallised orange peel or mixed peel
- 100g golden caster sugar
- 1 whole large egg, separated, plus 1 large egg white
- 1 tbsp orange blossom water
- icing sugar, for dusting
Method
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Heat oven to 190C/170C fan/gas 5. Liberally grease 16 madeleine moulds (or you could use tartlet tins), then sift over a light dusting of flour.
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Tip the pistachios into a mini chopper or food processor and grind until fairly fine but with a bit of texture. Chop the orange peel finely (not necessary if you are using ready-cut).
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Mix the flour, pistachios, orange peel and sugar in a large bowl. Put the melted butter, egg yolk and orange blossom water in a separate bowl and mix together with a fork.
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Whisk the 2 egg whites in a clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites using the whisk blades.
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Carefully spoon the mixture into the prepared moulds and bake for 12-15 mins until golden and firm to the touch. Cool for a few mins in the tin, then turn out onto a wire rack and leave to cool completely. Dust with icing sugar to serve. Best eaten on the day.