Tout Doucement

2 eggs

100g sugar

5-6 kumquats, zest finely chopped and their juice.

110g flour

3/4 tsp bicarbonate of soda

80g unsalted butter

In a small sauce pan over a small fire, gently melt butter. Then, drop in kumquat zest, add juice, stir and let it cool.

220 C. Remove the batter from the fridge, scoop it in the madeleine pan -greased if not in silicone- and bake for 4 minutes. Then lower at

200 C and bake for 8 more minutes or until nicely golden. Remove from the pan and let them cool on a wire rack.

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