Use a good honey with a distinct, but not overwhelming, taste to balance the slight bitterness of the cocoa and almonds in these most elegant and light sponge cakes. Look out for special non-stick or flexible shell-shaped Madeleine moulds in cooks' shops and department stores.
  • 7 tablespoons unsalted butter
  • 2 large free range eggs, at room temperature
  • 4 1/2 tablespoons superfine sugar
  • 1 1/2 tablespoons well-flavored honey
  • 1/2 cup plain flour
  • 1/4 cup cocoa powder
  • 1/2 cup ground almonds
  • powdered sugar for dusting
  • Madeleine moulds, brushed twice with melted butter

Preparation & Quantity;

Preparation time: 15 minutes
Cook time: 10 minutes
Recipe yield: Makes 20 servings


  1. Heat the oven to 375 degrees Fahrenheit
  2. Melt the butter then leave to cool.
  3. Put the eggs into the bowl of a food mixer, whisk for a few seconds until mixed, then add the sugar and honey and whisk for 3 to 4 minutes until the mixture is very thick and light and the whisk leaves a distinct ribbon-like trail when lifted out of the bowl.
  4. Sift the flour and cocoa into the bowl and briefly fold in with a large metal spoon.
  5. Add the almonds and fold in, finally pour in the melted butter and mix in.
  6. Spoon the mixture into the prepared moulds so each is about three-quarters full.
  7. Bake in the heated oven for about 10 minutes or until the sponge can keep its shape when gently pressed.
  8. Watch the madeleines carefully as both honey and cocoa can easily scorch.
  9. Turn out onto a wire rack and leave to cool completely. Serve dusted with powdered sugar
  10. Store in an airtight container and eat within 5 day


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