Madeleines

Preheat oven to 200C (180C for fan forced). Thoroughly butter and flour a Madeleline pan*
Place the mixing bowl on the stand mixer. Put the butter into the mixing bowl and using the flex edge beater or flat beater, beat on speed 6 for 1 minute until lightly whipped. Add the sugar and vanilla paste or vanilla seeds and beat on speed 6 for 5 minutes or until very light and fluffy. Add the eggs one at a time, beating well in between each addition.
Add the flour and nut meal and mix lightly on speed 2 until just combined.
Spoon the batter into the prepared pan, taking care to not overfill the moulds. Bake in the centre shelf of the oven for 8 - 10 minutes only or until lightly golden brown. Cool for 1 minute before gently removing from the pan, turning over to the fluted pattern to serve. Dust with icing sugar and spices.

Madeleine pans are available from specialty cookware stores. Be sure to butter and flour dust, even if the pan has a non-stick coating (these little cakes stick easily).
Cake flour is a softer flour, available from good supermarkets and specialty food stores. It can be replaced with plain flour sifted with corn flour (3/4 cups plain flour & ¼ cup corn flour)
If a nut meal is not used replace with extra flour.