These airy teacakes have a very fancy appearance and a classy name and they require the most basic ingredients. Madeleine, or petite madeleine, originating in the Lorraine region in north-eastern France, are small shell-shaped cakes, given to them by tray with shell-shaped depressions. The taste is similar to sponge cake but they have a lighter taste. Traditional recipes includes very finely ground nuts such as almonds but if you are allergic to nuts you could use lemon zest to give it that extra freshness.


2 eggs

125g caster sugar

125g plain flour

125g melted butter

1tsp baking powder

1tbsp icing sugar

Additional icing sugar for dusting


  • Heat the oven to 190°C and brush a Madeleine tray with melted butter. If you don’t have a madeleine tray you can use a flat baking tray lined with baking paper making sure you leave space between each one.
  • Add the eggs and sugar in a bowl and whisk together until light and fluffy.
  • Add the remaining ingredients to the bowl and fold together slowly until well combined and then set aside for ten minutes.
  • Put a spoonful of the mixture in each mould
  • Bake in the oven for 12 minutes or until browning.
  • Remove from the oven and once cooled dust with a little icing sugar.

One Comment Add yours

  1. Yum ive been craving these!

    Liked by 1 person

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