These light fluffy cakes are best eaten fresh from the oven. We've flavoured ours with lime and grapefruit, but you could use any citrus fruits.
Making the cakes Grease a madeleine tin. Chill in the freezer for 1 hour. Fit the Beaters. Add sugar, eggs and honey into a mixing bowl. Mix for 3 minutes on speed Max, until combined. Tip: Start on speed Min and gradually increase speed. Then add flour, grapefruit zest, grapefruit juice and unsalted butter. Mix for 30 seconds on speed Min, until combined. Transfer batter to a piping bag. Leave to rest for 30 minutes.
Preheat the oven to 190ºC. Pipe about 1 Tbsp of batter into each madeleine cup. Tap the tin on the work surface to release any bubbles. Bake for 10 minutes at 190ºC. Transfer the tin to a cooling rack and let cool.
Making the icing Add icing sugar, lime zest, lime juice and water into a clean bowl. Tip: Add enough water to make a syrup with a water like consistency. Mix until combined. Dip each cake into the icing and let soak for a few seconds. Let rest for 1 minute until set. Dust with icing sugar.
Serve.