Orange, almond and cardamom madeleines

I also made these madeleines to celebrate National Administrator Professionals Day at the end of April. Our service could not run without them!


  • 2 eggs
  • 85 g caster sugar
  • 2 tsp clear honey
  • 4 cardamom pods, seeds only, ground finely using a pestle and mortar
  • 2 unwaxed oranges, finely grated zest only
  • 90 g unsalted butter, melted, plus extra for greasing
  • 90 g plain flour, plus extra for dusting
  • 100 g ground almonds
  • 1 pinch fine sea salt
  • 0.5 tsp baking powder
  • 2 tbsp milk
  • 1 tbsp icing sugar (confectioner’s sugar), for dusting (optional)


  1. Put the eggs and sugar into a large mixing bowl and beat together until pale and creamy.
  2. Add the honey, ground cardamom and orange zest, and mix well.
  3. Incorporate the melted butter, followed by the flour, ground almonds, salt and baking powder. Mix until evenly combined, then stir in the milk.
  4. Cover the bowl with clingfilm and refrigerate for 1 hour (or overnight, if you wish).
  5. Preheat the oven to 200°C/392°F/gas mark 6.
  6. Melt a little butter and, using a pastry brush, brush the recesses of a madeleine mould generously with it, then dust with a little flour, shaking off any excess.
  7. Transfer 1 tablespoon (not too heaped) of the batter into each of the mould’s recesses.
  8. Bake for 10–12 minutes, until nicely golden brown.
  9. Once cool enough to touch, remove from the moulds. Repeat with any remaining batter.
  10.  Dust the madeleines with a little icing sugar, if desired, and serve immediately.

Reference: Sabrina Ghayour – Bazaar

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