• 110g extra virgin olive oil
• 2 large eggs, at room temperature
• ½ cup Natvia Synbiotic Sweetener (UK) / Natvia Gut Activation Sweetener (AU)
• 2 tsp lemon zest
• 1 tsp pure vanilla extract
• 1 cup (115g) sifted gluten-free flour
• ½ tsp baking powder
• ⅛ tsp sea salt

1. In a bowl, beat the eggs and sweetener on high speed for at least 5 minutes, until thick and pale.
2. Add the lemon zest and vanilla extract, beating until well combined.
3. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
4. Using a silicone spatula, gently fold the dry ingredients into the egg mixture.
5. Stir in the olive oil, mixing gently until the batter is smooth, silky, and glossy.
6. Cover and chill the batter in the fridge for 30 minutes. Meanwhile, preheat the oven to 175°C.
7. Brush a madeleine tray generously with melted butter for a golden finish.
8. Spoon one generous tablespoon of batter into the centre of each mould.
9. Bake for 10–12 minutes, until golden, puffed, and just set.
10. Remove from the oven and finish with a light sprinkle of sea salt and extra lemon zest.

Prep time:
15 minutes
– Mixing, zesting, folding, tray prep

Chill time:
30 minutes
– Batter resting in the fridge (essential for texture + rise)

Bake time:
10–12 minutes

Total time:
~55–60 minutes
(includes chilling and baking; oven preheats during chill)

Servings / Yield:
12 madeleines
– Based on 1 generous tablespoon of batter per mould
– Serves 6–12, depending on whether you count 1 or 2 madeleines per serving