Beat the egg and sugar until the mixture whitens. Add the honey and olive oil. Incorporate the flour and baking powder. Refrigerate the mixture for at least 1 hour. Pour the batter into madeleine molds 3/4 full and bake for 3-4 minutes at 230°, lower the oven to 180° and continue cooking for approximately 3 minutes. Let cool before unmolding.
Chef Patrick's Comment
Good recipe. However, I disagree with the olive oil because with spelt it becomes a bit greasy in the mouth. I would prefer hazelnut oil instead.
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