How to Cook Cakes
Peter Cassidy

Madeleines are made from a type of Genoise mixture, traditionally baked in shell-shaped baking moulds. You will need a 15–18 hole ridged madeleine tray.


Quantity Ingredient
180g butter
3 eggs
150g demerara sugar
15g clear honey
150g plain flour
1 1/2 teaspoons baking powder


  1. Melt 30g of the butter in a pan over a low heat and lightly grease the madeleine tray. (Keep the rest of the melted butter for the second batch.)
  2. Melt the remaining 150g butter in a second small pan over a low to medium heat and cook it to a beurre noisette. Remove from the heat.
  3. Break the eggs into a large bowl, add the sugar and honey and whisk together, using a hand-held electric whisk, until the mixture is pale and thick. It should just leave a ribbon trail when you lift the whisk.
  4. Add the flour to the beurre noisette slowly, beating with a wooden spoon to incorporate fully. Cook, stirring, over a low heat for 1 minute, then remove from the heat and set aside to cool slightly.
  5. Stir this beurre noisette and flour mixture into the whisked egg mixture along with the baking powder and place in the fridge for 1 hour to firm up. Meanwhile, heat the oven to 200°C.
  6. Place a teaspoonful of the mixture in each madeleine mould. Bake in the middle of the oven for 8–10 minutes until risen and pale golden with a ‘peaked’ middle.
  7. Remove the madeleines from their moulds to a wire rack to cool and repeat with the remaining mixture to cook a second batch. These are best eaten the day they are made, but will keep in an airtight container for a few days.

For mini madeleines...

  • Bake the madeleine mixture in petits fours moulds, allowing just 4–5 minutes in the oven.
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