Lemon and lime madelines

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Using 1 tablespoon of the spread, grease two 12-hole madeleine tins (see note). Dust with a little plain flour. Gently tap tin to remove excess flour.
2. Using electric beaters, beat eggs, sugar and both rinds in a mixing bowl until thick and pale. Sift flour and baking powder together 3 times. Using a large metal spoon, gently fold flour mixture into egg mixture with the remaining spread.
3. Spoon tablespoons of mixture into prepared tins. Bake for 10–12 minutes or until golden and firm to touch. Stand for 2 minutes before turning out onto a wire rack to cool. Dust with icing sugar to serve.