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Description: Mini sponge cakes with a distinctive shell shape, madeleines are elegant little wonders with that “wow” factor! They bake up so quickly, it’s unbelievable! I had never considered baking with lavender until fairly recently however I love the phenomenal smell and the combination of lavender and lemon used here is just so amazing! A pan with shell-like indentations is needed to make these cakes which can be purchased on Amazon or local kitchen stores. Recipe adapted from

Servings 12 large madeleines


  • 1/3 cup all purpose flour
  • 1 tsp dried lavender
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1 free range egg
  • 2 tbsp honey
  • 50 g unsalted butter, melted
  • 1/2 tsp vanilla essence
  • unsalted butter, plain flour for greasing the moulds & icing sugar for dusting


  • Brush the moulds with melted butter, dust some plain flour and remove excess by shaking.
  • Whisk together the flour, lavender, baking powder and salt and set aside.
  • Beat together the egg and honey for 5 minutes until pale, fluffy and double in volume. Fold in the flour mixture in two parts until fully combined. Pour in the melted butter, vanilla and fold until just combined.
  • Pipe the mixture into the moulds and tap the mould gently against the bench to smooth the top and remove any bubbles.
  • Refrigerate the batter in the mould for at least 30 minutes. Meanwhile, preheat the oven to 180C.
  • Once ready, bake for 8-10 minutes until the top of a skewer comes out clean. Dust with icing sugar before serving.
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