Lemon-Glazed Madeleine Bars

Method

1. Melt the butter in a small pan over low heat for 1 min 30 sec, then let it cool until lukewarm (about 40 °C).

   Add in this stepUnsalted butter 60 g

   low heat

2. Finely grate the yellow zest of the lemon straight into a bowl, then squeeze the juice and set it aside. Add the egg, sugar, honey and salt to the zest with a little over half the lemon juice and whisk for 2 min until the sugar dissolves. For half an egg, beat one and use half.

   Add in this stepEgg, at room temperature 1Caster sugar 60 gHoney 1 tspSalt 1 pinchLemon (zest and juice) 0.6

3. Sift in the flour and baking powder and fold just until no dry flour remains, then stir in the cooled butter in two additions until smooth. Leave the batter at room temperature for 20 min so the flour hydrates for a moister crumb.

   Add in this stepCake flour or plain flour 60 gBaking powder ½ tsp

4. Meanwhile, preheat the oven to 180 °C (oven) for 15 min and line a 18×13 cm square or rectangular pan with baking paper. Pour in the batter, level it, then scatter the raspberries over and press them in lightly so they are half buried.

   Add in this stepRaspberries (fresh, or frozen and not thawed) 60 g

   oven

5. Bake on the middle shelf for 18 min (oven). It is done when the edges are golden and just pulling away from the pan and a toothpick in the centre comes out clean. Cool completely in the pan on a rack; glaze on a warm cake simply melts and runs off.

   oven

6. Stir the rest of the lemon juice into the icing sugar a little at a time until the glaze falls slowly from a spoon in a thick ribbon; if it is too runny, add more icing sugar. Spread it over the cooled cake, leave for 15 min to set, then lift out by the paper and cut into squares with a damp knife.

   Add in this stepIcing sugar 60 gLemon (zest and juice) 0.4