Madeleines with lemon curd

I love baking but admit that turning the oven on in the winter is much more pleasant than doing so on hot days (though that doesn't really stop me). :)

To me, certain baked goods have a summery feel: I look at them and it feels like the sun is shining, even though it's raining and cold outside (as it is right now here in Sao Paulo). As I type this text with nearly frozen fingertips and a cup of piping hot tea by my side, I look at these lovely madeleines and think of a sunny day, I think of spring and flowers, while I plan on making soup for dinner because of the weather.

I might bake another batch of these madeleines before I start chopping leeks, potatoes and carrots for the soup - I know how good it feels every time I take something beautiful and delicious from the oven, it is an instant mood booster. I might even make some savory madeleines to go with the soup - now that's a tough decision, so enjoy the sweet version while I think it through. :)

Madeleines with lemon curd
adapted from the beautiful The Little Paris Kitchen: 120 Simple But Classic French Recipes and the always delicious Gourmet Traveller

80g unsalted butter
finely grated zest of 1 lemon
65g granulated sugar
½ tablespoon light brown sugar
2 eggs, room temperature
½ tablespoon mild honey
1 teaspoon vanilla extract
115g all purpose flour
½ teaspoon baking powder
pinch of salt
18 frozen raspberries, unthawed
about 2 tablespoons lemon curd, in a piping bag
melted butter, extra, for brushing the molds

Melt butter in a saucepan over low heat, add lemon zest and set aside until cooled to room temperature but still liquid (2-3 minutes).
Place the granulated sugar, brown sugar, eggs, honey and vanilla extract in the bowl of an electric mixer and beat until light and fluffy (4-5 minutes). Sift over flour, baking powder and salt and fold through.
Fold in butter mixture a little at a time until just incorporated, cover with plastic wrap and refrigerate (4 hours or up to overnight).
Preheat oven to 200°C/400°F. Brush eighteen 2-tablespoon capacity madeleine molds with melted butter and refrigerate for 10 minutes. Brush the molds again and refrigerate for another 10 minutes. Divide the mixture between the molds (do not spread it out) and press a raspberry deep into the batter. Bake until golden and cooked through (8-10 minutes), then immediately unmold onto a wire rack. While the madeleines are still hot, pop the piping nozzle into the hole of each raspberry and squirt in bit of lemon curd.
Serve warm or at room temperature.

Makes 18