Orange Poppyseed Madeleines with Blackberry Glaze

Melt butter in a heavy-based saucepan over medium heat then transfer to a bowl and allow to cool. Whisk in olive oil.

Combine eggs and caster sugar in a large bowl and use an electric mixer to whisk on high until pale and thick. Fold through flour, a generous pinch of salt, almond meal, finely grated orange zest and poppyseeds, then pour in cooled butter and oil and mix until just combined. Cover and refrigerate for 2 hours*.

Preheat oven to 180ºC (160ºC fan). Spray 12 madeleine tin holes with olive oil spray. Sprinkle with flour then turn over a sink and tap gently to remove any excess flour.

Divide mixture between tins (the filling should come about 3/4 of the way up the tin) and bake for 12-15 mins until golden and springy in the centre. Immediately turn out madeleines onto a cooling rack and allow to cool.

To make the glaze, combine berries, caster sugar and orange juice in a small saucepan over medium heat. Cook until sugar has dissolved and berries soften. Transfer mixture to a blender and blitz until smooth, adding a little boiling water to get the mixture to a runny consistency. Whisk berry sauce into the icing sugar, 1 tbsp at a time, until a glaze consistency is achieved. Drizzle over the madeleines and allow glaze to set before serving.

*you can skip this step but refrigerating the batter results in a fluffier madeleine.