1/2 cup white sugar
1 cup flour + extra for dusting pan
1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/3 cup olive oil (plain or flavoured) + extra for greasing pan
2 large eggs
Preheat oven to 375˚F.
Grease two 12-portion madeleine pans with olive oil, then dust with flour.
Beat eggs and sugar for 2 minutes until light and thick, then add olive oil and beat another minute. Mix remaining dry ingredients in a separate bowl, then fold into wet mixture, ensuring no dry spots remain.
Spoon dough into madeleine moulds and bake in upper part of oven for 10-12 minutes, or until tops spring back when lightly touched and edges darken slightly. Move cakes immediately to cooling rack.