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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.


  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.

    • 60g Butter (unsalted) (melted )
  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.

    • 1 Egg(s) (free range) (large )
    • 50g Unrefined Golden Caster Sugar (We use Billington's)
  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.

    • 50g Plain White Flour (We use Allinson)
    • 1 Orange(s) (finely grated zest )
    • 0.5tsp Rose Water (We use Nielsen Massey)
  4. Fill each Madeleine mould with the mixture and bake for 7-8 minutes. Turn out onto a cooling rack.

  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.

    • 100g Icing Sugar (We use Silver Spoon)
    • 2tsp Water (boiling )

Let's Bake

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