Mandarin Madeleines
Prep time
Cook time
Total time
Madeleines are gorgeously light and elegant little cakes that pair perfectly with a cup of tea and a good book.
Recipe type: Dessert
Cuisine: Baking
Serves: 24
  • ½ cup unsalted butter, roughly chopped
  • 1 cup plain flour
  • ½ tspn baking powder
  • A pinch of salt
  • 3 large eggs, at room temperature
  • ½ cup of caster sugar
  • 2 tbspns dark muscovado sugar (or brown sugar, if you prefer)
  • 1 tspn citrus zest
  1. Melt the butter in a small saucepan.
  2. Sift together the flour, baking powder and salt in a small bowl.
  3. Add the eggs and sugars to the bowl of your electric mixer and beat until thick and pale.
  4. Add the vanilla and zest and mix well.
  5. Sift in about a third of the flour and gently fold it in to the batter.
  6. Repeat until all flour has been incorporated. Make sure you don’t mix overmix the batter or it will deflate.
  7. Now add take 1 cup of the batter and combine it with the melted butter.
  8. Then add the mixture back to the main batter and fold through gently.
  9. Cover and pop in the fridge for an hour or so. The colder the batter is, the better your little ‘hump’ will be.
  10. Heat the oven to 190 degrees centigrade and grease the pan as outlined above – remember to refrigerate the pan for about half an hour before baking.
  11. Using an ice cream scoop, drop about a tablespoon sized ball of batter into each mould.
  12. Pop in the oven for 8-10 minutes.
  13. They are done when the edges start to turn a golden brown colour.
  14. Remove from the oven and rap the tray against the kitchen bench to dislodge the cakes.
  15. Allow to cool on a wire rack.
  16. Dust with icing sugar and eat.
Adapted from Joy of Baking recipe.
Recipe by she cooks, she gardens at