Prue Leith's Maple & Pecan Madeleines - The Great British Bake Off

These bite-sized sponge cakes, originating from France, have a signature hump and are baked in shell-shaped tins. Their success is based on whisking plenty of air into the genoise sponge batter to create volume, and then taking care not to deflate the mixture when folding in the flour and butter.

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