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Six madalaines, two covered with pink icing with the remaining icing in a bowl to the side. Tried & Tested

Madeleines

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This recipe makes lovely, light, rose water flavoured cakes. We have made pretty pink ones but you can use other pastel colours of your choice. You will need Madeleine cake moulds for this recipe.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 60g 2⅛ oz Butter (unsalted) melted
  • 1 1 Egg(s) (free range) large
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50g 1⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 1 1 Orange(s) finely grated zest
  • ½tsp ½tsp Rose water (we use Nielsen-Massey) Rose water

For the icing

  • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tsp 2tsp Water boiling
  • Food colouring pink

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Use some of the melted butter to grease 12 Madeleine mould tins. Measure 50ml of the remaining melted butter and set aside to cool.

    Ingredients for this step

    • 60g 2⅛ oz Butter (unsalted) melted
  2. Classic mode Step 2

    Whisk the egg and caster sugar until the mixture is very thick and mousse-like, and the beaters when lifted out of the batter leave a clear trail.

    Ingredients for this step

  3. Classic mode Step 3

    Sift the flour into the egg mixture and fold gently. Then fold in the orange zest and rose water and the cooled melted butter.

    Ingredients for this step

    • 50g 1⅞ oz Plain white flour (we use Allinson) Plain white flour
    • Orange zest
    • ½tsp ½tsp Rose water (we use Nielsen-Massey) Rose water
  4. Classic mode Step 4

    Fill each Madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack.

  5. Classic mode Step 5

    Sieve the icing sugar into a small bowl and add 2 teaspoons of boiling water, stir into a smooth icing. Add a few drops of pink food colouring and stir until a pale pink is achieved. Spoon the icing over the Madeleines for an even but not too thick covering.

    Ingredients for this step

    • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2tsp 2tsp Water boiling
    • Pink food colouring