Olive Magazine
A plate of delicate madeleines

Honey madeleines

Published: February 8, 2021 at 1:58 pm
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  • Preparation and cooking time
    • Total time
    • + Cooling
  • Easy
  • Makes 24

Flavour your next batch of madeleines with honey (the leatherwood variety, used below, is from Tasmania) to add subtle sweetness to an elegant bake

Nutrition:
NutrientUnit
kcal115
fat6.5g
saturates3.9g
carbs12.3g
sugars7.2g
fibre0.4g
protein1.7g
salt0.2g
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This madeleine recipe comes from Analiese Gregory's book How Wild Things Are (£22, Hardie Grant). Analiese says: "I love the flavour that these airy madeleines absorb from intense honey – both manuka and leatherwood would work well. You will need a madeleine mould. Serve with shop-bought apricot jam if you can’t find fresh apricots." Read more about Tasmanian cuisine here.

Ingredients

  • 170g butter, plus extra for the moulds
  • 3 eggs
  • 185g manuka, leatherwood or other honey
  • 160g plain flour
  • ¼ tsp baking powder
  • soured cream, to serve

APRICOT JAM

  • 250g apricots, stoned and roughly diced
  • 50g manuka, leatherwood or other honey

Method

  • STEP 1

    Melt the butter in a small pan and let it cool to room temperature.

  • STEP 2

    In a stand mixer, whisk the eggs and honey for 10 minutes until light and fluffy. In a separate bowl, sift together the dry ingredients with 1 /4 tsp of salt, then add them to the egg mixture and fold by hand. Once incorporated, gently fold in the cooled melted butter. Chill in the fridge for 30 minutes.

  • STEP 3

    To make the jam, combine the apricot flesh with 2½ tbsp of water and the honey in a pan, then cook over a medium heat for 10 minutes or until a jammy consistency is reached.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4. Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one – the old copper moulds are amazing but I would grease and flour them first. Fill each indentation half-full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with soured cream and the jam.

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