These delicious Spiced Orange Madeleines are light, tender and beautifully fragrant. Flavoured with orange zest, cinnamon and nutmeg, they have a delicate warmth that makes them especially comforting. With their classic shell shape and French origins, madeleines always feel elegant, yet this recipe is simple enough to make at home with everyday baking ingredients. Enjoy them for morning tea, afternoon tea, or as a lovely dessert served with No-Churn Orange Ice Cream.
Why You’ll Love This Recipe:
- These orange madeleines are easy to make, and the ingredients are simple pantry and fridge staples.
- The combination of fresh orange zest and warm spices gives the cakes a beautifully balanced flavour.
- As they bake, the aroma of citrus, cinnamon and nutmeg fills the kitchen, creating a warm and inviting atmosphere.
- They are versatile and suitable for many occasions, from casual cups of tea to special celebrations.
- Although they look elegant and a little fancy, these Spiced Orange Madeleines are made from straightforward ingredients and have a light, not-too-sweet crumb.
Recipe Inspiration: this recipe was inspired by lemon madeleines and the classic pairing of orange with gentle spices. These little French cakes are the kind of bake that makes your kitchen smell wonderful.
Ingredients and Substitutions:
Please see the recipe card further down the post for exact quantities and the full method.
- Butter – unsalted butter is best for baking because it allows you to control the salt level.
- Eggs – use large eggs, ideally at room temperature.
- Caster/superfine sugar – this fine sugar dissolves easily and helps create a smooth batter.
- Orange zest – use finely grated zest and avoid the bitter white pith. If the orange is not unwaxed, wash it thoroughly before zesting.
- Plain/all-purpose flour – this flour does not contain a raising agent. Use a gluten-free recipe method if required.
- Baking powder – this provides lift and should not be confused with baking soda.
- Spices – ground cinnamon and nutmeg add warmth. For the best flavour, use spices that are fresh and in date.
- Sea salt – a small amount enhances the flavour of the madeleines.
- Icing/powdered sugar – used for a light dusting before serving.
Variations:
Spice – use another spice blend if you prefer, such as ground ginger and cloves, pumpkin spice mix, or a similar commercial blend.
Orange zest – lemon zest can be used instead for a brighter citrus flavour.
Gluten-free – use a dedicated gluten-free madeleine recipe, as the method may differ slightly.
How To Make These Orange Madeleines:
Please see the recipe card further down the post for exact quantities and detailed instructions.
1 – Combine the dry ingredients:
In a small bowl, mix the flour, baking powder, cinnamon, nutmeg and salt.
2 – Beat the eggs, sugar and orange zest:
In a large bowl, add the eggs, sugar and orange zest. Beat with electric hand beaters for about five minutes, until the mixture is pale, thick and creamy.
3 – Add the dry ingredients:
Sift the flour mixture into the egg mixture and whisk briefly, just until combined. Avoid overmixing, as this can affect the light texture.
4 – Fold in the butter:
Gently fold through the melted butter until evenly incorporated. Cover the bowl with plastic wrap and refrigerate the batter for 3 hours.
5 – Prepare the madeleine tins:
About 20-30 minutes before baking, brush each mould with melted butter and dust lightly with flour. Tap away any excess flour, then place the trays in the fridge.
Spoon the chilled batter evenly into the prepared moulds, using approximately 1 tablespoon for each cavity.
Place the trays into the preheated oven and bake until the madeleines have risen, formed their characteristic little hump and are cooked through.
6 – Dust and serve:
Let the madeleines rest in the trays for 1 minute, then tap them out onto a clean tea towel or cooling rack. Serve with a light dusting of icing sugar.
Hint: Spiced Orange Madeleines are best enjoyed on the day they are baked, ideally while still slightly warm.
Tips for Success, Storage and FAQs:
For the best result, use a proper shell-shaped madeleine tin. The shape is part of their charm and gives these simple little cakes their elegant appearance. If you only have one tin, butter and flour it again before baking the second batch.
They are at their best on the day they are made, especially while still warm. However, they can be stored in an airtight container for up to three days. To refresh them, warm them briefly in a 180 degrees C (355 F) oven for about 4-5 minutes.
They can be frozen, but freezing is not ideal because madeleines may dry out. If you choose to freeze them, wrap them well and place them in an airtight container.
Prepare the tins carefully. Brush the shell-shaped moulds thoroughly with melted butter, then dust lightly with flour and tap out the excess. Once baked, let the madeleines sit for about one minute before removing them while they are still warm.
Madeleines are technically small cakes, although they are sometimes described as cookies.
Top Tip:
For the best batter, make sure the eggs are at room temperature before you begin. This helps the ingredients combine properly and supports a light texture.
It is also essential to prepare the madeleine tins thoroughly. Greasing and flouring the moulds well will help the cakes release cleanly after baking.
Serving Suggestions:
There are many ways to enjoy these elegant French tea cakes. Try them:
- With morning tea or afternoon tea.
- For celebrations such as Mother’s Day, a baby shower or an engagement party.
- As part of a festive dessert table, as the spices give them a warm seasonal flavour.
- After dinner with coffee for a small, sweet finish to the meal.
- As dessert with Brandied Oranges or Caramelised Yoghurt Cream.
The fragrance of these Spiced Orange Madeleines as they bake is warm, citrusy and inviting. Once they come out of the oven, you do not have to wait long to enjoy them; they are at their most delicious when still slightly warm, with a delicate dusting of icing sugar.
More Delicious Recipes For You To Try:
-
Apple Tea Cake
-
Lemon Blondies (Gluten-Free Option)
-
Strawberry Oatmeal Bars
-
Baked Pears
Spiced Orange Madeleines
Please note:
For the most accurate baking results, weigh ingredients where measurements are provided. All oven temperatures listed are for fan-forced ovens.
Ingredients
For Preparing the Baking Tins:
- 1 tablespoon unsalted butter, melted
- 1 tablespoon plain/all-purpose flour
For the Orange Madeleines:
- 90 g (⅓ cup + 2 tsp) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 115 g (½ cup) caster/superfine sugar
- 2 teaspoons orange zest, finely grated
- 90 g (½ cup + 1 tbsp) plain/all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- icing/powdered sugar, for dusting
Instructions
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In a small bowl, combine the flour, baking powder, cinnamon, nutmeg and salt.
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In a large bowl, add the eggs, sugar and orange zest. Beat with electric hand beaters for five minutes, until pale and creamy.
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Sift the dry ingredients into the egg mixture and whisk briefly, just until combined. Gently fold through the melted butter. Cover the bowl with plastic wrap and refrigerate for 3 hours.
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About 20-30 minutes before baking, brush the madeleine tins with melted butter and dust each mould lightly with flour. Tap away the excess and place the prepared trays in the fridge.
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Preheat the oven to 220 degrees C (430 F).
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Spoon the batter into the trays, using approximately 1 tablespoon per cavity.
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Place the trays in the oven and immediately reduce the temperature to 180 degrees C (355 F).
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Bake for 8-10 minutes, or until the madeleines have formed a slight hump and are cooked through.
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Allow them to rest in the trays for 1 minute. Place a clean tea towel on the bench and remove the madeleines by sharply tapping the edge of the tray. Serve warm with icing sugar, or transfer to a rack to cool completely.
Notes
- Tablespoon: a standard Australian tablespoon is 20 ml, equal to 4 teaspoons.
- Orange zest: avoid the white pith, as it is bitter.
- Spices: use fresh, in-date spices for the best flavour.
- Weight measurements: for reliable baking results, use kitchen scales where possible.
- Storage: madeleines are best eaten on the day they are baked, preferably warm. They can be kept in an airtight container for up to three days.
- Refreshing: warm briefly in a 180 degrees C (355 F) oven for about 4-5 minutes.
- Freezing: freezing is not ideal because the madeleines may dry out. If freezing, wrap well and store in an airtight container for up to two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only and is calculated using online tools. For the most accurate results, calculate nutrition based on the specific ingredients and brands you use.
This post was originally published in September 2020 and has been updated with additional information, new photos and minor recipe improvements. The recipe was originally published as gluten-free; for a gluten-free option, use a dedicated gluten-free madeleine recipe.