Whisk together the sugar and eggs until combined, light, and frothy. Add the butter and salt, sift in the flour and baking powder and lightly whisk to combine. Stir through the orange zest and juice and fold in the chocolate chips. Set the batter aside to rest for at least 30 minutes, but preferably for as long as three hours. You can leave the batter covered in the fridge for up to two days.

Preheat the oven to 200 degrees Celsius (375 degrees Fahrenheit) Gas 5.

Pour the batter into the prepared madeleine sheet and bake in the preheated oven for eight to 10 minutes, or until each madeleine is slightly golden and well risen in the center.

Once the cakes have cooled enough to touch, transfer them to a wire rack to cool. Dust with icing/confectioners’ sugar, if you wish, and serve. Madeleines are best eaten on the day they are baked.