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Before starting this Giant Madeleine recipe, make sure you have organised all the necessary ingredients.
In a mixing bowl, pour the castor sugar over the whole eggs. Blanch the ingredients using a whisk.
Using the Microplane Classic grater, zest half an orange then squeeze it to extract the juice.
Add the milk. Combine well with a whisk.
Combine the flour and baking powder together...
... and add to the preparation.
Combine well with a whisk.
Add the melted butter (it should have cooled down first)...
... and combine.
Grease the giant madeleine tin with an oil spray.
Fill the mould with the preparation...
... up to the rim.
Preheat a fan-assisted oven at 230°C (gas 8), then reduce the temperature to 200°C (gas 6) and bake for about 20 or 25 minutes. The madeleine should be puffed and golden. Insert the blade of a knife inside the cake to check if it's cooked. The blade should be dry when you take it out.
When cooked, remove from the oven and let cool a little before releasing the madeleine from the mould.
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