Grease a standard size Madeleine pan well. Dust with flour. Preheat oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
Sift together all-purpose flour, baking powder, and salt. Mix in lavender. Set aside.
Beat sugar, eggs, and vanilla together until light and fluffy, about 5 minutes.
Add flour mixture and melted butter.
Gently fold in flour and butter until well incorporated. Tip: For a more pronounced “hump” appearance, cover batter and refrigerate for at least 30 minutes. Then spoon batter into prepared mold, leaving batter mounded in the center.
Spoon batter into each mold cavity until almost full.
Bake for 12 to 13 minutes or until the edges are golden brown and the centers spring back when lightly touched. Do not over bake.
Remove from oven and cool for 5 minutes in pan. Turn the pan over and give it a light tap to unmold.
Cool on rack, shell side up. Dust with powdered sugar and serve with tea or coffee.
Notes
The recipe was provided by Biren from Roti n Rice.