Honey-baked madeleines
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Traditionally baked in scallop-shaped moulds, these little buttery cakes represent the simplicity and elegance of classic French pâtisserie. Follow Dominic Chapman's recipe for these little honey-scented delicacies and enjoy perfectly baked cakes every time.
First published in 2015
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Ingredients
Metric
Imperial
- 20g of clear runny honey
- 4 eggs
- 150g of caster sugar
- 20g of muscovado sugar
- 1 pinch of salt
- 180g of plain flour
- 1 1/3 tsp baking powder
- 180g of butter
SAVE RECIPE
Equipment
- Piping bag 1-2cm nozzle
- Madeleines tray
Method
2
Sift the flour and baking powder into the bowl and fold into the mixture, being careful not to overwork
- 180g of plain flour
- 1 1/3 tsp baking powder
3
Melt the butter and honey together in a pan over a low heat. While stirring, pour the mix into the bowl, making sure it is well incorporated. Leave to rest for 30 minutes
- 180g of butter
- 20g of clear runny honey
4
Preheat the oven to 160°C/gas mark 3
5
Once rested, spoon the mix into a piping bag fitted with a 1cm nozzle. Pipe the mix to just below the top of each mould and cook for 10-15 minutes until lightly golden brown
6
Remove from the oven and allow to cool slightly before serving warm with an extra drizzle of honey, if desired
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