Orange and Lemon Madeleines

Madeleines are among my favourite French sweets.  They are traditionally made with lemon zest; however, today I felt like combining the sweetness of orange zest and balancing it with the tang of lemon zest.  It created a beautiful smell in the oven; and an even lovelier light taste in the mouth.  I love the lightness of a madeleine sponge, and hope you will too.  Serve them with orange icing if you have a real sweet tooth; the recipe for which is written below.

Ingredients
2 eggs
1 tsp vanilla
generous pinch of salt
1/3 cup of caster sugar
1/2 cup plain flour, sifted
1/4 tbsp lemon zest
1/4 tbsp orange zest
65g butter, unsalted

Method
Preheat your oven to 190 degrees (fan-forced). Melt butter and cool to room temperature. In a bowl beat eggs, vanilla and salt at high speed until light. Beating constantly, gradually add sugar; continue beating at high speed until mixture is thick and pale and ribbons form in the bowl when beaters are lifted (eg. 5 minutes). Sift flour into egg mixture 1/3 at a time, gently folding after each addition. Add lemon rind and orange rind and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into prepared tray; batter will mound slightly above the tops. Bake for 14 to 17 minutes or until golden. These cook quickly so keep a close eye on them. Use a knife to loosen from the tray, but let cool for around 10 minutes beforehand. 

Ingredients for Icing
30g butter, softened
1 tbsp orange juice
1 cup icing mixture

Method
Beat butter and juice together until smooth.  Gradually add icing sugar; continue to beat until smooth and spreadable.