By Kyla Eaglesham

Yield 24 cakes

1 1/4 cup all-purpose flour
3 eggs
2 cups icing sugar
1 cup unsalted butter, melted and cooled
1 tsp citrus zest, finely grated
1 tbsp icing sugar, for dusting

1. Preheat oven to 350 F.
2. Sift flour; set aside.
3. Sift icing sugar, set aside.
4. Combine eggs and sifted sugar in a bowl.
5. Place bowl over a simmering saucepan and whisk until thick and pale yellow, about 5 minutes.
6. Remove from heat and continue whisking until mixture cools slightly and increases in volume.
7. Fold in butter and flour alternately.
8. Fold in citrus zest.
9. Carefully spoon mixture into lightly greased and floured madeleine pans.
10. Bake for 15-20 minutes until golden in colour and springs back when touched.
11. Allow to cool slightly before removing from pan. Sprinkle with icing sugar and serve with tea.