Orange spiced madeleines. Picture / Eleanor Ozich.

Petite Kitchen's Orange Spice Madeleines

Eleanor Ozich shares her recipe for the traditional French cakes

Madeleines are a traditional French recipe that I would describe as half cake and half cookie. Instantly recognisable with their lovely scalloped shell shape, these buttery little morsels are wonderfully crisp on the outside with a with a moist tender crumb. In this wholesome version I have added a delicate citrus zing of orange and spiced pumpkin, best enjoyed straight from the oven with a cup of tea.

If you don't have madeleine tins, you could also make these in mini bite-sized cake moulds.

ORANGE SPICED MADELEINES

• 2½ cups ground almonds
• 1 cup cooked pumpkin puree
• ½ cup honey or rice malt syrup
• ½ cup melted butter or coconut oil
• zest of two oranges
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp baking soda
• ½ tsp sea salt
• 4 free range eggs

1. Preheat oven to 160C and grease 24 madeleine tins.

2. Combine all ingredients in a food processor and process until you have a smooth batter.

3. Carefully spoon batter into each madeleine tin, filling almost to the top. Place in oven and bake for 20-25 minutes, or until a skewer comes out clean when inserted.

4. Remove from oven and allow to cool in tins completely.

5. Dust with a little coconut flour or icing sugar if desired.

*Gluten free
*Dairy free (using coconut oil)
*Naturally sweetened

• For more from Eleanor Ozich see petite-kitchen.com

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