Ingredients

Method

• 125 g butter
• 150 g brown sugar
• 100 g sugar
• 2 free-range eggs
• ½ t vanilla extract
• 1 lemon, zested and juiced
• 180 g self-raising flour
• 1 T poppy seeds
• ½ t ground cinnamon
• ¾ cup plain yoghurt
• lemon curd, for serving (optional)
• 50 g flaked almonds, to garnish
• For the easy ClemenGold marmalade:
• 2 ClemenGolds, sliced into thin wedges
• 3x3 cm ginger piece, peeled
• 100 g sugar

Method

Ingredients

Preheat the oven to 180°C. Using an electric hand-mixer, cream the butter and sugar until pale and fluffy.

Add the eggs, vanilla, the lemon zest and juice, flour, poppy seeds, cinnamon and yoghurt and mix.

Lightly grease a madeleine tin, then spoon in the batter. Bake for 10–15 minutes, or until a skewer inserted comes out clean.

To make the ClemenGold marmalade, place the ClemenGolds, ginger and sugar in a saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, softening the skins and reducing the syrup.

Serve the madeleines with the marmalade and lemon curd. Garnish with the flaked almonds.

Discover more sweet and savoury ways with citrus here.