Wednesday, 1 April 2020

Recipe = Orange and Raspberry Madeleines.


  • 3 free-range eggs 
  • 130g/4½oz caster sugar
  • 200g/7oz plain organic flour
  • 10g/¼oz baking powder
  • 1 unwaxed orange, finely grated zest only
  • 20g/¾oz runny honey
  • 4 tbsp milk or water. I like goats milk
  • 200g/7oz organic butter, melted and cooled ( I use goats butter }
  • raspberries ( I have frozen from last year ) and raspberry jam.
  • icing sugar, for dusting
This makes two batches, and will make 12 madeleines on each occasion, the unused batter will sit happily in the fridge till you fancy making them again.


The first thing I do is pop the oven on to 190C/375F/Gas 5.

Whilst that is getting going I melt all the butter in a pan and allow it to cool, as you cant add it hot, else you will get scrambled eggs :)

I then put the flour, eggs, caster sugar, baking powder, orange zest and mix together, I then pour on the butter and honey and beat it together, adding a splash of milk or water if you prefer.

Afterwards I oil my madeleine tray, these trays have like a shell shaped pattern on the base. Please do not panic if you don't own one. You can use a normal cake tray or a flat baking tray. I use a brush and wipe out the pan I melted the butter in and use that for oiling my madeleine tray.

Now take two desert spoons and fill one generously with your batter mixture, pop one spoon into each compartment or to form an oval dome on a baking sheet if you do not possess a madeleine or cake tray.

For the next bit, I add one raspberry in each, then its off to the oven for about 15 minutes , until golden. Then whilst the tray is hot you need to add a tea spoon of raspberry jam into the hole of the raspberry. You can pipe it in, or make a split and spoon it in, but it must be done whilst hot, for it to be absorbed a little. Then quickly sprinkle with icing sugar. remove and serve on tea plates.

Must be eaten warm, to fully enjoy and shared :)

Bon Apetite ! 

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