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  • 15 minutes
  • 15-18 minutes
  • Makes 12 madeleines

These small French cakes cooked in shallow shell-shaped moulds are at their best when freshly baked. Try them dipped in your favourite fruit tea.


  • 100 grams butter, softened
  • ½ cup caster sugar
  • 1 teaspoon vanilla essence
  • grated rind of 1 lemon or orange
  • 2 eggs
  • 1 cup flour
  • ½ teaspoon baking powder


  1. Preheat the oven to 200ºC. Grease and flour 12 madeleine moulds.
  2. In a medium-sized bowl, beath the butter, sugar, vanilla essence and lemon or orange rind until light and fluffy.
  3. Beat in the eggs and continue to beat until the mixture is smooth and light.
  4. Sift the flour and baking powder together and carefully stir into the creamed mixture with a slotted spoon.
  5. Divide the mixture evenly among the prepared madeleine moulds.
  6. Bake in the preheated oven for 15-18 minutes until golden and firm to the touch.
  7. Allow the madelines to cool for 10 minutes before removing from the moulds. Place on a wire rack to cool. Serve dusted with icing sugar and accompanied with mascarpone or sweetened whipped cream.

Cooks Tips

In place of madeleine moulds use friand or muffin tins.

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