By Trish Deseine
After financiers, this is the second in the duo of little French cake recipes to learn by heart.
PREHEAT THE OVEN TO 200°C (400°F/GAS 6). Brush the moulds of the madeleine tins with butter, then scatter them with a little flour.
BEAT THE EGGS IN A MIXING BOWL WITH THE SUGAR UNTIL THE MIXTURE IS LIGHT AND FROTHY. Add the other ingredients, one after the other,