These beautiful little cakes are a classic French treat that are moist and full of goodness. The orange zest adds a touch of brightness, making these perfect for spring!
Preheat oven to 375°F (190°C).
In a large bowl, cream together butter, sugar, and honey until light and fluffy.
Add eggs, one at a time, beating after each addition.
Use a microplane to zest your orange, then stir in the zest.
Sift the flour and baking powder into the butter mixture.
Stir in the flour mixture until just combined.
If using a non-stick pan, there is no need to grease your madeleine pan. If you are using a pan without a non-stick coating, use a pastry brush to apply a thin layer of melted butter to each mould.
Scoop batter into the moulds, filling them just below the top. They will rise a lot while baking, so be careful not to overfill them.
Bake madeleines for 6 minutes if using a mini madeleine pan and 8 minutes if using a regular madeleine pan.
Remove from the oven and immediately invert the tray over a clean counter, tapping it gently if necessary to release the madeleines from the moulds.
Place the madeleines on a cooling rack to cool completely. Once cooled, serve and enjoy!
If you're using a non-stick pan, ensure the butter is spread evenly otherwise the browning of the madeleine will be uneven.
Ingredients – 8 items
Tate & Lyle Granulated Sugar
Fairtrade Tate & Lyle Golden Caster Sugar
All purpose flour
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