I've made madeleines before using the recipe that came with the tin. But browning the butter first adds another nuance of flavour and I decided to experiment with a nutty and zesty combo.

Makes about 20

115 g butter

1 c sifted flour

1/2 c toasted hazelnuts, ground into a fine flour

1/2 tsp baking powder

pinch salt

2 eggs

1/2 c granulated sugar (i used coconut sugar, hence the darker crumb)

2 tsp orange zest

1 tsp orange essence

melted butter for brushing

icing sugar for dusting

Brown the butter first by melting the butter in a small saucepan on medium heat for 4-5 minutes until amber colour and the aroma becomes nutty and buttery. Keep stirring the whole time and don't take your  eyes of it, it can burn quickly. Transfer to a small bowl and set aside to cool.

Sift the flour, hazelnut flour, baking powder and salt in a bowl.

In a large bowl whisk the eggs and sugar for 8 minutes until pale and thick. You can do this in a stand mixer, with an electric hand mixer or hand whisk, but you need to whisk constantly for 8 minutes. Mix in zest and essence, then use a spatula to fold in flour mixture.

Stir in 1/4 of the brown butter until incorporated, then pour in rest of butter and mix till just combined. Cover with cling film, making sure it touches the surface of the batter, and chill for 30-60 minutes.

Preheat the oven to 180C. Brush madeleine pan with melted butter. (Some recipes then sprinkle the pan with flour but this can create burnt bits on the surface of the cakes.) Spoon 1 Tbsp of batter into each shell. It will spread by itself during baking. Chill the remaining batter while you're waiting for this batch to cook.

Bake for 9-11 minutes then turn out and leave on a wire rack to cool. Dust with icing sugar before serving.

Best eaten on the same day.