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Honey Madeline

Updated: May 6, 2020

Learn to make this delicious moist petite cake.

Level : MEDIUM

Originated from France, Madeline is one of the classics of petite cakes. It is thought that Madeline was invented by Jean Avice in the 19th Century although there has been speculation that this delicacy was invented way before that, even way back to the 17th Century. Jean Avice was known to have made these cakes in an aspic mould shaped like a sea shell and the term "Madeline" was also historically recorded to have been used to refer to cakes that are in small sizes.

~ "cakes à la Madeleine and other small desserts".

There are many variations to date of madeleines and are no longer traditionally plain. Some of my favourites are the ones filled with ganache in the centre. Madeline are best eaten fresh out from the oven and have the tendency of drying out fairly quickly. Having that addition of fillings in the centre helps keep them moist, and even better dunked in a cup of hot milk tea of hot chocolate to enjoy.


Madeleine are commonly made by incorporating cooled melted butter or beurre noissette with the dry ingredients (flour) that has been previously mixed with lightly whisked eggs and sugar.

What is Beurre noissette

Beurre noisette means "hazelnut butter" in French even though no nuts are present. Butter are instead melted to its brownig stage until it releases an aromatic nutty flavour that associates with a hazelnut.

The step to make beurre noissette is not necessary but it does accentuate the flavour.


Plain Flour 180 g

Honey 20 g

Whole Eggs 200 g / 4 medium eggs

Light Brown sugar 50g

Salt 1/2 Teaspoon

Baking Powder 1 1/4 Teaspoon

Beurre Noisette 180 g

Lemon Zest 1 Lemon

Makes 12 x Large Madeline / 24 x small Madeline


1. Place 200 g of butter in to a pot and start heating over medium heat. Boil the butter until it turns slightly brown but not burn. You will start getting a nutty aroma from the butter. Strain the butter to get rid of the brown bits and reserve 180 g. Leave the beurre noisette to cool.

2. Once the beurre noisette has cool, in another bowl, whisk together the wholes eggs with brown sugar and caster sugar until well combined. Just whisk the mixture until the eggs foam but not to form any peak.

3. Gently whisk in the previously sifted dry ingredients - plain flour, baking powder and salt.

4. Place a few tablespoon of the batter on to the cooled melted beurre noisette and mix to combine, then fold in the butter/batter mix on to the rest of the cake mix. By doing this step, it ensures that the melted butter do not sink to the bottom of the bowl when mixing.

5. Pre-heat oven to 200°C. Spray the aluminium madeleine baking mould lightly with oil, then pipe the mix on to the mould until it just reaches the rim of the mould. Do the same if you are using a silicone mould.

6. Bake for 3 minutes to give the cake a rise, then turn down the oven temperature to 180°C for another 8 minutes. Note that different oven may require a different baking time. If you touch the madeleine lightly on the top and it feels bouncy and not wet, it should be ready. Do not be tempted to over bake the madeleine.

7. When the madeleine is ready, remove baking tray from the oven and gently remove the cake out while still warm by turning the baking pans and tapping them out and let cool on wire rack. If you are using a silicone mould, you need to let the cake sit and cool completely before unmoulding.

8. Dust the madeleine with icing sugar.

9. To decorate the Madeline with chocolate, let the Madeline cool completely then pipe a big drop of tempered chocolate on a cool and clean aluminium/silicone madeline mould then place the madeleine (pattern side) on to the chocolate and press down. Leave to cool and until the chocolate have crystalized and gently remove the madeleine from the mould.


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