Honey Madeleine Sponges
- 150g Natural Cake Mix
- 20g butter
- 30g honey
- 60ml water
- Zest of one lemon
- Zest the lemon.
- Without boiling, heat the butter with the water, honey and lemon zest.
- Whisk the cake mix to remove any lumps. Pour in the butter/zest mixture and mix to obtain a slightly liquid and smooth batter.
- Pour a spoonful of the batter into mini-madeleine moulds.
- Bake for 20min at 180°C (gas mark 6).