Bake a batch of these buttery little French cakes to have as part of your perfect Afternoon Tea. The recipe makes approx 36 Madeline’s and while they are best fresh, they can be frozen. But if you prefer a smaller batch just half the below recipe. We believe you can never have enough of these tasty little cakes.


225g sugar
30g brown sugar
270g flour
10g baking powder
1 vanilla pod
25g honey
300g eggs
270g butter



1. Melt butter & Honey together
2. Whisk eggs and sugars along with vanilla until pale and frothy
3. Sieve flour & baking powder together
4. Fold flour into the egg mix gently
5. Lastly, fold in butter and honey
6. Preheat oven to 170c
7. Pipe into a buttered/oiled Madeline mould (2/3 of the mould)
8. Bake at 170c for 12-15 mins
Remove from oven allow to cool slightly, place on a rack and allow to cool

Or serve immediately
They are best served warm
They can be frozen and reheated always best fresh

Click HERE to Download PDF


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