Extra virgin olive oil madeleines

Beat the egg with the sugar in a bowl for around 3 minutes. They should be thick and fluffy.

Add the extra virgin olive oil, the yogurt and the lemon zest. Mix well.

Sieve the flour into a separate bowl with the baking powder and the salt. A little at a time, add the sieved dry ingredients to the egg mixture while mixing constantly with an electric whisk on the lowest speed.

Grease a madeleine tin with extra virgin olive oil and dust with flour, or use a good quality cake release spray if you prefer.

Pour a generous spoonful of the mixture into each mould. Bake at 180° in a ventilated oven until golden brown and risen in the middle.

Transfer the cakes onto a wire rack and leave to cool.

Continue baking until all the mixture is used up.

The madeleines will keep for several days in an airtight container. You could even halve the quantities, although we have a sweet tooth so we can never get enough… I have several kinds of tins in different shapes and sizes so the number of cakes will vary depending on what you have available.