Rosemary and Orange Magdalenas

Note: You’ll need a 12-count madeleine pan or a mini muffin pan for this recipe.

In a small bowl whisk together the flour, salt and baking powder. Set aside.

In a large bowl whisk the eggs and sugar until pale yellow and thick. (I used an electric mixer with a whisk attachment.) Beat in honey, vanilla, orange blossom water, rosemary, orange zest and olive oil.

Gently fold in the dry ingredients. Cover bowl with plastic wrap and let it rest at room temperature for 30 minutes.

Preheat oven to 350 F.

Coat the insides and rim of a madeleine pan with olive oil.

Fill the cups of your pan almost full with batter. Each cup of my madeleine pan holds one tablespoon of batter.

Bake for 8-10 minutes or until the cakes spring back when pressed lightly. Invert immediately onto a dry, clean towel. (If you turn them onto a wire rack, you’ll likely end up with some unsightly dimples on your delicate treats.)

Cool completely. Dust with powdered sugar before serving.