- 30 g hazelnuts, roasted and skinned
- 75 g cake flour, plus extra to dust
- 1/2 t baking powder
- 150 g butter, plus extra to grease
- 2 free-range eggs
- 75 g caster sugar
- raspberries, for serving
- Icing sugar, for dusting
Preheat the oven to 180°C.
Grind the hazelnuts in a blender until fine.
Sift together the flour and baking powder, then add the ground nuts.
In a small saucepan over a low heat, melt the butter until golden brown. Transfer to a bowl to stop the cooking process.
Beat the eggs and caster sugar until thick and pale.
Fold half the flour mixture into the egg mixture and then add half the melted butter. Repeat until all the ingredients are fully combined.
Spoon the mixture into a greased and flour-dusted Madeleine tin, then stud with the raspberries.
Bake for 10 minutes, then remove from the oven and allow to cool before turning out.
Dust liberally with icing sugar and serve.