Desserts & Baking
Lemon and poppy seed madeleines with easy clemengold marmalade
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Wine/Spirit Pairing
Groote Post Riesling
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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