We like recipes in which honey does more than provide sweetness: it should bring its own flavour to the finished bake. In these madeleines, our orange blossom honey works with butter and orange zest to add a gentle floral note without overwhelming the little cakes. There is no added refined sugar in this recipe; honey is the only sweetening ingredient, while naturally still containing sugars.
A well-mixed batter, a short rest and careful baking are all you need for golden madeleines with tender centres—ideal for an afternoon treat or alongside a hot drink.
Why use our orange blossom honey in madeleines?
Our orange blossom honey is harvested in Andalusia, Spain, in spring. It ranges from pale gold to yellow, has a creamy texture and combines a light fruity note with floral nuances. Its delicate profile sits comfortably beside citrus and butter without making the bake taste heavy.
We add it directly to the batter. You can find the available jar sizes and full details on our orange blossom honey page.
Ingredients for about 18 madeleines
- 3 eggs
- 120g plain wheat flour
- 100g unsalted butter, plus a little extra for the tin
- 80g Beechifa orange blossom honey
- 4g baking powder
- 1 pinch of salt
- Finely grated zest of half an unwaxed orange, optional
This recipe contains gluten, eggs and milk. If you are baking for someone with an allergy, also check the information on every ingredient you use.
Equipment
- A madeleine tin
- A mixing bowl
- A whisk
- A spatula
- A small saucepan or suitable bowl for melting butter
- A piping bag or two spoons for portioning the batter
How to make orange blossom honey madeleines
1. Melt the butter
Melt the butter gently, then leave it to cool until just warm. It should remain liquid but should not be hot when it meets the batter. Lightly butter the tin, taking care to reach the shell-shaped grooves, then place it in the fridge.
2. Whisk the eggs and honey
Whisk the eggs with our orange blossom honey until evenly combined. There is no need to create a great deal of volume; the aim is simply to distribute the honey throughout the mixture.
3. Add the dry ingredients
Combine the flour, baking powder and salt in a separate bowl. Add them to the egg and honey mixture, stirring only until no dry flour remains. If you would like a clearer orange note, fold in the finely grated zest at this point.
4. Fold in the warm butter
Add the butter in two or three stages and fold it in with a spatula. Stop as soon as the batter looks smooth and even. Cover the bowl and refrigerate for at least one hour.
5. Fill the tin
Preheat a conventional oven to 200°C. Divide the cold batter between the chilled moulds, filling each one about three-quarters full. A piping bag makes even portions easy, although two teaspoons work perfectly well.
6. Bake without drying them out
Put the tin in the oven and reduce the temperature to 180°C after two minutes. Continue baking for roughly 7 to 9 minutes. The madeleines are ready when their edges are golden and the centres spring back under light pressure. Ovens and tins vary, so begin checking early rather than relying on the timer alone.
Leave them in the tin for two minutes, then transfer them to a wire rack. This brief pause lets them firm up without trapping too much steam underneath.
Our pointers for a tender texture
- Do not overmix: stop as soon as the batter is smooth.
- Let the butter cool: it should be warm and liquid, never piping hot.
- Give the batter time to rest: an hour in the fridge makes it easier to portion and keeps the process unhurried.
- Watch the final minutes: small cakes can move quickly from golden to overbaked.
- Turn them out promptly: two minutes in the tin is generally enough before cooling on a rack.
Ways to adapt the recipe
For a stronger orange note
Add the finely grated zest of half an orange. Take only the coloured outer layer, avoiding the bitter white pith. It complements the fruity and floral notes of our honey without introducing an artificial flavouring.
For the simplest version
Leave out the zest and use the six main ingredients only. The orange blossom honey then remains the focus, with a quieter, more understated flavour.
For mini madeleines
Use a mini-madeleine tin and shorten the baking time. Because the moulds are smaller, start checking from the first few minutes instead of automatically following the timing for standard-sized cakes.
Keeping and serving your madeleines
These madeleines are at their best on the day they are baked, once fully cooled. If you want to keep them until the following day, place them in an airtight container only when completely cold. This helps prevent drying while avoiding trapped steam.
Serve them plain so the honey remains noticeable, or add fresh orange segments on the side. A glaze is unnecessary: the batter is already fragrant and sufficiently sweet from the honey.
Frequently asked questions
Can I make the batter ahead?
Yes. Prepare it a few hours before baking and keep it covered in the refrigerator. Fill the tin just before it goes into the oven, and do not leave batter containing raw egg at room temperature.
Why do my madeleines stick?
A tin that has not been thoroughly greased, or leaving the cakes in it for too long, can make turning them out difficult. Butter the grooves carefully and remove the madeleines after a short rest while they are still warm.
Can I use a different honey?
Yes, but the flavour will change. A mild honey keeps the result subtle, while a bolder honey will be more prominent. A major change to the recipe may also require adjustments to texture or quantities.
A simple bake that gives honey a real role
These madeleines use a short ingredient list and allow our orange blossom honey to make a genuine contribution to the flavour. Mix the batter, give it time to rest and adjust the last few minutes to your oven: that is where the difference between tender and overbaked is made.
If you would like to bake them with the honey we use here, you can find our orange blossom honey in the shop.
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