- 3 eggs
- 100g caster sugar
- ½ tsp rose water
- 125g cake ﬂour
- 1 tsp baking powder
- 115g butter, melted
FOR THE ICING
- 100g icing sugar, sifted
- 1 tbsp water
- Pomegranate rubies and rose petals
1 Preheat oven to 180°C. In a large bowl place the eggs, sugar and rose water, beat for 5 minutes with an electric beater until mixture is light and thick.
2 Sift together the dry ingredients, add to the egg mixture and beat, then add the melted butter and continue to beat until the mixture is combined.
3 Spoon mixture into a prepared Madeleine tin and bake for 15–18 minutes. Remove and allow to cool.
4 For the icing: in a small bowl add the icing sugar, stir in the water and whisk until well combined.
5 Drizzle with icing and garnish with pomegranate rubies and rose petals