Chocolate Orange Madeleines
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
Nutty, buttery little cakes with warming orange zest and chunks of melting chocolate. This recipe is very barely adapted from Rosie Birkett's wonderful new cookbook, A Lot on Her Plate.
  • 100g unsalted butter, plus extra for greasing
  • 2 medium eggs
  • 100g caster sugar
  • 80g self-raising flour
  • pinch salt
  • 20g ground almonds
  • grated zest of 1 orange
  • 1 tbsp orange juice
  • 75g dark chocolate, roughly chopped
  • icing sugar, for dusting (optional)
  1. In a medium saucepan, melt the butter over a medium heat. Once melted continue cooking until the milk solids begin to brown and the butter smells rich and nutty. Remove from the heat and pour into a small bowl, then set aside to cool completely.
  2. Grease a 12-hole madeleine pan with butter and lightly dust with flour.
  3. In a large bowl or stand mixer fitted with the whisk attachment, whisk the eggs and sugar until pale and fluffy. Sift over the flour and salt then fold into the mixture along with the almonds, cooled brown butter, orange zest and juice. Fold in the chopped chocolate. Leave the batter to sit for 30 minutes and preheat the oven to 220 degrees C/400 degrees F.
  4. Spoon or pipe just under a tablespoon of batter into each hole in your madeleine tin, making sure not to overfill as the mixture will puff up as it bakes. Bake for 8 - 10 miutes, until golden brown and domed in the middles.
  5. Once baked, removed the warm madeleines from their tin and leave to cool on a wire rack. Dust with icing sugar, if you like, then serve warm or cold.
  6. The madeleines will keep in an airtight container for 2 - 3 days.
Recipe by thelittleloaf at