LEMON AND POPPY SEED MADELEINES
I fell in love with these delicate sponge cakes when I worked in France and would often treat myself to a couple for breakfast after a night shift making bread. The batter will keep in the fridge overnight if you want to bake them first thing in the morning (don’t forget to mix the batter again first); otherwise, they make a great tea-time treat. If you don’t have a madeleine pan, you can always use a small muffin tin, but bear in mind that the sponges won’t have that lovely shell shape that makes them so special.