Saffron, orange and honey madeleines

Ingredients:

90g unsalted butter, plus an extra 20g, melted, for brushing

2tsp honey, plus an extra 3tbsp, for glazing

1/4 tsp saffron threads (optional)

2 large eggs

75g caster sugar

scraped seeds of 1/4 vanilla pod

finely grated zest of 1small orange

90g plain flour, plus extra for dusting

1tsp baking powder

1/8 tsp salt

20g shelled pistachio kernels, finely blitzed

Method:

Place the butter, honey and saffron threads in a small saucepan over a low heat until the butter has melted. Remove from the heat and let it cool.

Place the eggs, sugar, vanilla seeds and orange zest in a food processor and mix until smooth and combined. Sift the flour, baking powder and salt into a bowl, then add to the egg mixture. Pulse a few times, just to mix in, and add the cooled butter mixture. Process once more to combine, then pour the batter into a small bowl. Cover with cling film and allow to rest in the fridge for about an hour.

Preheat the oven to 200 degrees C fan. Brush the moulds with melted butter and sprinkle with flour. Tap to ensure that all the moulds are dusted and then shake off the excess flour.

Spoon a heaped teaspoon of batter into each mould. It should rise two-thirds of the way up the sides of the moulds. Bake for 8-9 minutes, until the madeleines are beginning to brown around the edges and they spring back once tapped lightly in the middle. Remove the tray from the oven and set aside for a minute before releasing the cakes. Transfer the cakes to a wire rack to cool.

Pile the blitzed pistachios on to a plate. Melt the 3 tablespoons of honey in a small saucepan (a microwave is also good here) until very runny, then brush lightly over the shell-patterned side of the madeleines. With the shell side facing down towards the nuts roll the narrower end of the madeleine along the pile of pistachios.