Cinnamon madeleines
Makes: 24
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole.
Cinnamon madeleines
Makes: 24
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
67Kcal
Fat
5gr
Saturates
2gr
Protein
1gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 75g unsalted butter, plus extra for greasing
- 50g self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 50g ground almonds
- 2 medium eggs
- 100g light muscovado sugar
Step by step
Get ahead
The madeleines are best served warm, so bake them up to a day ahead, then reheat gently in a low oven. Or make them up to the end of step 5 a few hours ahead, keep the mix in the fridge and bake when needed. Any leftover madeleines will keep well in the freezer for another day.
- Preheat the oven to 200°C, fan 180°C, gas 6. Grease the holes of a 12-hole nonstick madeleine tin with butter and dust them with flour, then tap the tin over the sink to get rid of the excess flour.
- Melt the 75g butter, then set aside to cool slightly.
- Sift the flour, the baking powder and ground cinnamon into a mixing bowl with a pinch of salt, then stir in the ground almonds.
- Then, in another bowl and using an electric hand whisk, whisk the eggs and sugar together on high speed for 5 minutes.
- Pour half the melted butter into the egg mix and add half the flour mix too. Using a large metal spoon, fold together. Then repeat with the rest of the ingredients.
- Using half the mixture, fill the holes of the tin and bake the madeleines for 8-10 minutes until lightly golden.
- Leave the cooked madeleines in the tin for a couple of minutes, then remove them and transfer them to a wire rack. Wash and dry the tin, then re-butter and re-dust it with flour and bake the second batch.
