Orange and Honey Madeleines
Orange and Honey Madeleines

Orange and Honey Madeleines

These beautiful little cakes are a classic French treat that are moist and full of goodness. The orange zest adds a touch of brightness, making these perfect for spring!








  • 55g softened unsalted butter
  • 67g Tate & Lyle Granulated Sugar
  • 2 tsp Tate & Lyle Golden Caster Sugar
  • 1 tbsp honey
  • 2 eggs
  • 1 tsp orange zest
  • 68g all purpose flour
  • 1 tsp baking powder


  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, cream together butter, sugar, and honey until light and fluffy.
  3. Add eggs, one at a time, beating after each addition.
  4. Use a microplane to zest your orange, then stir in the zest.
  5. Sift the flour and baking powder into the butter mixture.
  6. Stir in the flour mixture until just combined. 
  7. If using a non-stick pan, there is no need to grease your madeleine pan. If you are using a pan without a non-stick coating, use a pastry brush to apply a thin layer of melted butter to each mold.
  8. Scoop batter into the moulds, filling them just below the top. They will rise a lot while baking, so be careful not to overfill them.
  9. Bake madeleines for 6 minutes if using a mini madeleine pan and 8 minutes if using a regular madeleine pan.
  10. Remove from the oven and immediately invert the tray over a clean counter, tapping it gently if necessary to release the madeleines from the moulds.
  11. Place the madeleines on a cooling rack to cool completely. Once cooled, serve and enjoy!