Orange Blossom Madeleines

Orange Blossom Madeleines

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These sweet little French Madeleines are mini sponge cakes that have a distinctive shell-like shape. They are light and tender with a nice buttery flavour and a hint of citrus. Best served the day of.


Units Scale
  • 3 eggs
  • 2/3 cup granulated sugar
  • 2 Tablespoons liquid honey
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 teaspoon orange rind zest (or lemon zest)
  • 1 teaspoon orange blossom extract (or vanilla extract)
  • extra butter and flour to prepare madeleine cake pans
  • 2 Tablespoons icing sugar for dusting cakes (approx.)


  1. In a mixer with the paddle attachment beat eggs, sugar, honey and salt until pale and thick, about 6 minutes (medium speed).
  2. In a small saucepan melt butter with your zest and orange extract. Let the butter cool until just warm. Set aside.
  3. In a separate bowl, sift flour with baking powder.
  4. Add a third of the flour to the egg mixture and lightly fold to combine. Do this two more times until all your flour is combined into the egg mixture.
  5. In a separate bowl combine warm butter with approx. ¼ of the batter, whisk to combine.
  6. Then, add the butter mixture to your batter and lightly fold until combined.
  7. Cover in plastic wrap and refrigerate for at least 2 hours or until the next day (overnight is best). It is very important for the batter to be cold before baking, the thermal ‘shock’ is necessary for a good ‘bumpy’ round madeleine.
  8. Preheat oven to 350˚F.
  9. Prepare your pans. Melt a tablespoon of butter and brush each mould with the melted butter.
  10. Add flour to each mould and shake the pan to ensure you cover each mould with flour. Dump out any extra flour (do not skip this step, you’d be pretty upset if you did all this work and then you couldn’t get your mini cakes out of the pan!).
  11. Drop a tablespoon size of batter into the middle of each mould (DO NOT SPREAD or overfill).
  12. Bake for approx. 10 minutes until sides are browning and cake lightly springs back, keep an eye on them.
  13. Slide madeleines onto a cooling rack, dust with icing sugar when slightly cooled and serve warm.


Store in an airtight container for up to two days or freeze for a month, best served right away.


Keywords: Madeleines, Mini Cakes, Tea Cakes, Lemon Cake, French Dessert, Dessert, Lemon Cake

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