Makes 30 madeleines

This light little sponge cake is made all the sweeter with the fragrant addition of some lavender honey.


• 180g unsalted butter, melted and cooled to room temperature, plus additional for greasing
• 180g plain flour, plus additional for dusting
• 5g baking powder
• 1/4 teaspoon (1g) fine sea salt
• 4 large eggs
• 120ml lavender honey (or any single-varietal wildflower honey)
• Icing sugar, for dusting


1Grease and flour a madeleine pan. Place in the freezer to chill for 30 minutes. Preheat the oven to 400°F (200°C).

2In a small bowl, whisk together the flour, baking powder and salt; set aside.

3In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and honey and whip for about 10 minutes, or until thick pale ribbons start to appear in the batter.

4Add the flour mixture and use a rubber spatula to fold until just combined.

5Add the melted butter and fold until just combined.

6Fill each madeleine mould with about 1 tablespoon (15ml) of batter. Bake for about six minutes, or until the madeleines are golden brown. Remove from the pan and let cool completely on a wire rack.

7Serve dusted with powdered sugar or dipped into your next cup of coffee.

Extracted from French Property News Magazine.


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