Madeleine cakes with olive oil and citrus flavour

Servings: 4 to 6
Preparation: 15 minutes
Cooking: 10 to 15 minutes


2 eggs
60 ml (1/4 cup) sugar
20 ml (4 tsp) honey
180 ml (3/4 cup) all-purpose flour
2.5 ml (1/2 tsp) baking powder
30 ml (2 Tbsp) orange juice
10 ml (2 tsp) citrus peel, zested (lime, orange, lemon, mandarine)
45 ml (3 Tbsp) butter, melted
45 ml (3 Tbsp) Maison Orphée Extra Virgin Olive oil
Melted butter and all-purpose flour for the Madeleine tins


1. Whisk eggs, sugar, and honey in a medium bowl until frothy and pale.

2. Add a spoonful at a time of flour and baking powder mixed together. Mix between each addition. Add orange juice and zest and mix just until completely blended. Add oil and melted butter and give a final stir.

3. Refrigerate for at least one hour.

4. Preheat oven to 400ºF.

5. Use a brush or paper towel to butter generously the tins (12 tins). Drizzle with flour and flip over to remove excess flour. Spoon the batter to ¾ of each tin’s capacity. Bake for 10 to 12 minutes or until nice and golden.

6. Remove from oven and unmold right away.

7. Enjoy warm or store in an air-tight container.