Go Back
Orange and Lemon Madeleine
French scallop-shaped Madeleine with a hint of orange and lemon flavour.
Course: Cakes
Cuisine: French
Author: Shiokman Eddie
  • 3 eggs
  • 120 g sugar
  • 10 g orange zest
  • 5 g lemon zest
  • 120 g self-raising flour
  • 1/4 tsp salt
  • 62.5 g butter melted
  1. Add in eggs into a mixing bowl
  2. Add in sugar
  3. Mix at low speed until it turns pale yellow
  4. Grate orange and lemon zest into the mixture
  5. Add in flour and salt and mix at low speed
  6. Add in the melted butter and mix until combined
  7. Refrigerate the batter for at least an hour to get that traditional Madeleine hump
  8. Lightly brush non-stick madeleine pan with melted butter
  9. Use ice cream scoop to spoon cold batter into mould
  10. Bake in a pre-heated oven at 180°C for about 8 mins until golden brown
  11. Cool the madeleines slightly before removing from the pan
  12. Once completely cooled down, you may want to dust with icing sugar
Recipe Notes
  • Batter can be made 2 days in advance and kept in the fridge.
  • Best eaten fresh from the oven.