Baked Madeleine


  • 90g unsalted butter
  • 90g plain flour
  • 2 tsp clear honey
  • 40g icing sugar, and some extra for dusting
  • 1 tsp baking powder
  • 2 eggs
  • ½ tsp Fiori di Sicilia


Madeleines are a quick and easy egg sponges baked in a special tray that gives each cake a shell shape, perfect to accompany a quiet 10 minutes with freshly ground coffee, perhaps while contemplating diving into town for the next round of Christmas shopping.

The recipe here is based on the Madeleine recipe in the new book, Home Bake by Eric Lanlard, which makes just enough to fill the 16 shells of our Madeleine trays. I've used some Fiori di Sicilia instead of the orange blossom water suggested which gives the cakes plenty of citrus fragrance.


  1. Melt together the butter and honey, I used a microwave, then leave to cool. In another bowl, mix together the sifted flour, icing sugar and baking powder. When the honey mixture is cool, stir this in to the flour mixture using a dough whisk. Add the eggs, one at a time, followed by the Fiori di Sicilia, mixing only until evenly mixed.
  2. Allow the mixture to rest for a short time while you oven heats to 180°C (160°C for fan-assisted). Grease the Madeleine tray with a little melted butter or a very light oil. Next, evenly divide all the mixture between the 16 shells.
  3. Bake for around 10 minutes, until the shells are golden. Remove from the oven and allow to cool in the tray and then turn out onto a cooling rack. When completely cool, dust with icing sugar through a sieve or a dredger.