Rêveuse Recipe: Classic French Madeleine Cakes

Rêveuse Recipe: Classic French Madeleine Cakes

Myself and Liz are obsessed with madeleine cakes due to their fluffy, buttery and all round simplicity. I always request for Liz to bring back delicious Parisian madeleine cakes, which she always successfully does from the French Bakery Eric Kaiser. We were on the hunt for a traditionally classic French recipe that was reminiscent of the Parisian taste. We tried out a few different recipes, however they didn't have the je ne sais quoi taste that we were hoping for. After countless attempts, we managed to find the perfect recipe, which we have used countless times and each time has been extremely successful. We have even managed to experiment with different flavours, such as matcha, chocolate, raspberry and lemon, all of which are delightful and gives another dimension to the cake. This recipe is full proof and now means we don't have to travel all the way to Paris to get our favourite little French treats. We recommend purchasing the madeleine tin to recreate the iconic shell shape. 

 Recipe inspired by French Cooking Academy

100g plain flour
100g sugar
100g unsalted butter
pinch of salt

squeeze of lemon
20g honey
3g baking soda
2 eggs

Optional: Other variations such as (1 tablespoons) chocolate cacao powder,  (1 tablespoons) matcha, (handful) blueberries or (1 whole) lemon. (You can get creative!)

SERVES: 12 Madeleine cakes
DURATION: 2.5 hours (2 hours min resting time)


To begin with melt the butter. Put it in a bowl in the microwave on high for 30 seconds. Squeeze the lemon into the melted butter and add a pinch of salt and set aside.

Break the eggs in a bowl and add the sugar. Mix for about a minute before adding in the honey. The honey gives the madeleine the classic texture, so I would keep the quantities the same. Beat the mixture with a whisk for at least three minutes. This step is crucial to getting that light fluffy consistency, the mixture should be light in colour and milky. 

Next, sift in the flour and baking powder and whisk again until combined, before slowly stirring in the melted butter mixture. Everything should be mixed well before placing on the side at room temperature. You can use a towel to cover it or place in the fridge if you plan on resting overnight.

Preheat the oven to 220°C. Meanwhile, spoon the mixture into the buttered madeleine tin. You'll need the tin to achieve the classic madeleine shape. We spooned it in just until it looked as if it started flowing out of the tin. You can also create different variations such as marbled madeleines where we added a full spoon of cacao powder and marbled it into the classic madeleine batter.

Put the madeleines in the oven at 220°C for 3 minutes before turning it down to 200°C for another 7 minutes until golden brown. Enjoy! 

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