There is a proverb that Happiness comes in small packages; this orange madeleines recipe is one of that kind. I wanted to buy the madeleine pan for some 5 long years now. Finally, I bought it, and started searching for a perfect recipe for orange madeline. I was really baffled by a large variety of it, so ended up making my orange madeleines with its specific twist.
Madeleines are small soft sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. This dish is from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Trust me these are little wonders that you can eat with cup of favorite tea or coffee. I wanted fresh orange juice and zest in orange madeleines. So, didn’t added any vanilla extract. Really simple recipe with eggs, flour, orange juice, zest and sugar. I didn’t add any glaze, simply dusted with powdered sugar. You can eat them as such without any powdered sugar too.
You can make vegan or gluten free madeleines, I wanted to try traditional route so made this one with eggs and flour. These tender and soft tea cakes make your dessert table wonderful. That is why madeleines became iconic by famed French novelist, Marcel Proust through his novels. “It was a mouthful of miniature sponge-cake dipped in tea” that became one of French literature’s most powerful metaphors.
These orange madeleines are important to me, because it is one of the recipe I wanted to try for long time and finally passed with flying colors. My hubby always mentions that for food the taste is the king, if you got that then you did right. These orange madeleines are good, I think you can make it plain or with any other citrus, I like this orange version, I will try lemon and blood orange also. You know food blogger mind is always thinking of recipes when it see’s fruits or veggies.
- 1 cup/ 125g all purpose flour
- 1/2 cup/100g granulated sugar
- 3 large eggs room temperature
- 6 tablespoon unsalted butter melted
- 2 TBSP orange juice
- 1 orange zest
- 3/4 tsp. Baking powder
- ¼ tsp salt
- extra butter for greasing the molds
- In a large bowl, whisk together the sugar and eggs. Then add orange juice and zest and mix well.
- In a separate bowl add flour, baking powder, and salt. Whisk well.
- Add flour mixture to egg mixture and mix well to this add melted butter and mix once again.
- Then cover and refrigerate the dough for at least 1 hour or overnight it you want.
- When you ready to bake pre-heat oven to 350F and brush the madeleine pan with butter you can use soft butter, I used melted butter.
- Add small cookie scoop batter into each pan and bake it for about 8-10 minutes or until the sides are crisped up and the cake has cook through.
- Serve as it is, or with a dusting of powdered sugar. Enjoy!
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.