Rose water Madeleines with pomegranate icing

Makes 20

3 eggs
100g caster sugar
½ tsp rose water
125g cake flour
1 tsp baking powder
115g butter, melted

FOR THE ICING
100g icing sugar, sifted
1 tbsp water
Pomegranate rubies and rose petals

1. Preheat oven to 180°C. In a large bowl place the eggs, sugar and rose water, beat for 5 minutes with an electric beater until mixture is light and thick.
2. Sift together the dry ingredients, add to the egg mixture and beat, then add the melted butter and continue to beat until the mixture is combined.
3. Spoon mixture into a prepared Madeleine tin and bake for 15–18 minutes. Remove and allow to cool.
4. For the icing: in a small bowl add the icing sugar, stir in the water and whisk until well combined.
5. Drizzle with icing and garnish with pomegranate rubies and rose petals