It is impossible not to think of Marcel Proust’s Madeleine scene in his novel ‘In search of lost time’. How a delightful little cake can trigger such vivid childhood memories…
Madeleines are one of France’s most popular tea-time cakes, for all ages, ideal for dipping in a glass of milk or a cup of tea. Shaped like a shell, this little gem of a cake is always a special treat. There are various versions of this famous recipe, but for me, it has to have orange blossom, that is what I love most about madeleines. The smell is pure comfort and joy, reminding me of my children’s scent. Orange blossom is renowned for its purity and calming effects, especially mixed with honey. (That is why I added honey to the recipe).
No wonder Mr. Proust’s mind wandered off… it must have been the orange blossom!
150 grs plain flour
125 grs butter or margarine (melted)
130 grs sugar
20 grs honey
1/4 tsp salt
1 tsp baking powder
1 tsp lemon zest
2 tbsp orange blossom water
Madeleine cake molds (I have silicone ones)
Whisk sugar, honey, salt and eggs together until light and fluffy. Sift flour and baking powder together, then gradually fold in the egg mixture and mix gently. Add the melted butter, orange blossom water and lemon zest, stir lightly, cover and leave to rest for at least 2 hours or overnight in the fridge. It is very important for the batter to be cold before baking – the thermal ‘shock’ is necessary for a good ‘bumpy’ round madeleine.
Pre-heat your oven 180 degrees celsius.
Butter and sprinkle your molds with flour. Add one good teaspoon of cold batter into the molds. Bake for 10-12 minutes depending on how big your molds are. When ready, use a round-edged knife to delicately lift each cake.
19 thoughts on “Madeleines”
I love your blog – just found!!! So cute.
Your blog is so pretty, but also amazing Madelines are on my to do list. Also the pork from below looks really interesting. Thanks for brightening up my rainy afternoon!
Bonjour from Médoc! I am having a Madeleine for breakfast right now – they are so delicious and pretty to make!Thank you for visiting my blog – enjoy your day!
Bonjour Mimi! Just discovered your beautiful blog… and today’s post is so timely as a friend requested a recipe for madeleines! Serendipity 🙂 I’ll be visiting often… Catherine
Hello Catherine! Thank you for visiting! I hope you will like these madeleines! The honey and ornage blossom combination is really delicious! Have a nice day mfxx
I had to check out your blog after I saw your Garden Cake on A Cup of Jo. I’m a big fan of Madeleines and buy them whenever I see them, but I have promised this year to make my own. I wanted to ask, for baking recipes, which do you prefer to work with, silicone moulds or non-stick pans? Thank you.
Hello Luna! Greetings from Médoc! Thank you so much for visiting my blog! For madeleines, I have a preference for silicone (even though it’s silicone, I still butter the molds and sprinkle lightly with flour). Have a good baking day!
Perhaps I should double up the quantities on your cake recipes as my family simply can’t get enough! Although I’ve made madeleines many times, the orange blossom definitely adds an unexpected touch. Almost sure they’ll be finished off at breakfast, Mmmm…..
Hi Elizabeth! Oh you are so sweet – I always enjoy reading your comments! I am so happy you enjoyed the madeleines! Have a beautiful day! Mimi
Merci Mimi pour toutes ces recettes si joliement photographiees et en plus tellement delicieuses. Bretonne vivant au Canada depuis plusieurs annees.. ca sent bon la France de suivre votre blog! Merci!!! 😉
Meric Fabienne! Rien de mieux que de préparer de bons petits plats et gâteaux de la douce France! Un grand bonjour du Médoc! Mimi
I just discovered your blog and I love it! You have wonderful recipes and I can’t wait to try some of them out. I’ve been planning on making madeleines for quite some time now so I think I’ll try this recipe out on saturday 🙂
What a beautifully presented blog! I have only just discovered it and look forward to more exploration – thank you x
Tried the madeleines. They were the best that I’ve ever made. Didn’t know that the batter had to be cold. As I was in a hurry I put the batter in the freezer for 45 min. Also used rose water instead of orange water. They we’re relish. Thanks
Thank you Ruth – this madeleines recipe is one of my favourites on the blog – so happy to hear you enjoyed them! Bon week-end, mimi x
This recipe has been recommended by Tracey over at Clover blog, so of course this has to be tried. Looking forward to these little gems.
I have a question on madeleines. How many pcs you get from the amount of ingredients shown in the recipe? I’m thinking of baking them and wondering should I double or triple 🙂
The size of my Madeleine mold is about 8 cm.
Have a lovely weekend,
From Hong Kong.
I just made these madeleines for my best friend as she had the most terrible day. Thanks for sharing it with us.
Have a nice day,