mini shell cake

Ingredients / for 6 people
200 g caster sugar
200 g flour
5 eggs
180 g butter
1/2 vanilla pod
grated zest of 1/2 lemon
1/2 baking powder
In a bowl, whisk together the eggs, sugar and vanilla until the mixture turns white. Add the grated lemon peel. Mix well.
Mix the baking powder with the flour. Add to the previous mixture spoon by spoon, mixing well.
Melt the butter (without colouring) and add it almost cold to the preparation. Mix well. Let the dough rest for 15 minutes in the refrigerator.
If using tin moulds, butter and flour them, removing the excess. Then fill them 3/4 full.
If using silicone moulds, fill the moulds 3/4 full.
To finish
Preheat the oven to 180°C (gas mark 6). Bake for 10 minutes. Check the colouring.j