Another gorgeous madeleine recipe for you to try at home!
One thing I adore about these little cakes is that they perfectly show off really delicate flavours. I’ve previously made Lemon & Lavender Madeleines whose soft, floral flavour pairs perfectly with the madeleine sponge.
This time around I decided to showcase honey!
The flavour of honey is completely dependent on the flowers that the bees have been pollinating. It’s a well-known trade trick! By using different flavoured honeys, you can subtly change the cake’s flavour. My favourite honeys to try are lavender or orange blossom.
These dainty cakes are so easy to make gluten-free too! You can either switch out the plain flour for gluten-free plain flour or even better, use fine almond flour instead. The best thing about using almond flour is that it’s really good at keeping cakes moist (something which some gluten-free bakes suffer from!). If you can’t find almond flour, use ground almonds that you’ve passed through a sieve.
This recipe makes 12 madeleines using a 12 hole madeleine tray. If you don’t have one of these at home, you can use a 12 hole bun tray instead. I got my gorgeous seashell madeleine tray from Lakeland.
This recipe makes 12 madeleines and takes up to 2.5-3 hours to make.
Ingredients:
- 2 eggs, lightly beaten
- 120 g caster sugar
- 2 tsp honey + 1 tsp for the icing (flavour of your choice, standard honey is just as good!)
- 80 ml milk, warmed to room temperature
- 180 g plain flour, plus extra for dusting (if making gluten-free, switch for gluten-free plain flour, fine almond flour or sieved ground almonds)
- 1 tsp baking powder (make sure this is gluten-free if required)
- 250 g unsalted butter, melted, plus extra for greasing
- 1 tsp vanilla extract
- 150 g royal icing sugar
- 50 g flaked almonds
Useful Equipment: 12-hole madeleine tray or 12-hole muffin tray, heatproof bowl for melting, mixing bowl, spatula, pastry brush, hand mixer/whisk, wire rack, baking tray
Method:
- Preheat the oven to 190 °C fan/375 °F. Brush your madeleine cake pan with melted butter and then dust with some flour. Tap out any extra flour.
- Whisk together the eggs, sugar and honey.
- Whisk in the warm milk followed by the flour and baking powder.
- Mix in the melted butter and vanilla extract.
- Leave the batter to chill in the fridge for at least 90 mins to form the perfect bump!
- Pipe or spoon the mixture into your prepared madeleine pans until they are two thirds full.
- Bake in the preheated oven for 10-12 mins. Once baked, take out of the moulds and leave to cool completely on a wire rack.
- Once the cakes are baked, leave the oven on. Spread the flaked almonds out on a baking tray and toast until golden brown. This takes about 7-8 mins but keep an eye on them as they can catch quite easily.
- Mix together the icing sugar and the rest of the honey. Add water 1 tsp at a time until the desired consistency of the icing is reached. A thicker icing is required for these cakes as it will hold the toasted almonds in place.
- Dip the edges of your madeleines into the honey icing and then cover with the toasted almonds. I like to crush my toasted almonds beforehand to get a good covering!
The perfect teatime treat! Enjoy!
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