Madeleine cakes with ham and olives

• 3 eggs
• 110g of wheat flour
• 1 teaspoon baking powder
• 80g salted butter
• 2 slices of Paris ham
• 15 pitted green olives
• Pepper.

Preheat the oven to 220°C. Melt the butter in a saucepan or microwave oven. Allow to cool.

In a large bowl, break the eggs. Add the flour and baking powder. Mix.

Pour in the melted butter. Mix.

Add the ham and olives cut into pieces. Season.

Allow the batter to rest for ½ hour (optionnal).

Fill the Proflex madeleine cake pans 2/3 and bake at 220°C for 4 minutes, then lower the oven temperature to 200°C for 7 minutes. Turn out as soon as remove from oven.

You may use bacon instead of Paris ham and add a teaspoon of fine herbs. The oven temperature is of utmost importance to obtain the famous shape of madeleine cakes.