Perfect Christmas Baking for Gifts
or the
Tea Time Table!
I always associate cardamom with Scandinavian baking as well as Christmas……so today’s recipe comes just in time for the festive period, and these delightfully aromatic Cardamom, Honey and Lemon Madeleines would be perfect for the Christmas tea time table, OR as a gift for family or foodie friends. Furthermore, the added addition of lemon and honey adds to the flavour and makes these cakes very special and more than a little decadent. These are one of my favourite French cakes; baked in special fluted trays and sprinkled lightly with icing sugar, they’re so elegant, light and airy. Some are flavoured with vanilla extract only, whilst other recipes suggest using ground almonds, lemon or orange, but I am very pleased with my combination of vanilla extract, honey, cardamom and lemon zest.
As you can see from the photos, I used my much-loved vintage madeleine moulds, but there are some very handy silicone and non-stick moulds on the market, that would be just as good, although I must admit to being a fan of cooking in metal, as it gives a lovely finish and texture and conducts the heat better than silicone. I HAVE made madeleines at home before, they are not that technically difficult and the result is as good if not better than ones you will find in Tea Rooms, and certainly light years ahead of those awful sugary commercial ones that come in “iffy” plastic boxes……I mean how can a “real” cake have a shelf life of one year? And, It isn’t just me who is a big fan of these little French morsels, Marcel Proust was also taken with them, so much so that he mentions them in his autobiographical book, “Á la recherche du temps perdu” – “Remembrance of Things Past”.
So, if you have some spare time today or tomorrow, and the oven is on and there’s some fresh coffee on the go, or a big pot of tea at your disposal, then why not whip up a batch of these Cardamom, Honey and Lemon Madeleines, they keep for up to 3 days in an airtight tin, and they also make great gifts as I mentioned before – just pop them in a cellophane bag tied with some suitably festive ribbon, and add them to any home-made gift hampers for family or friends you may be planning – they also make fabulous “hostess” gifts for any parties you may be attending over the few days. They don’t freeze particularly well, but then they don’t last that long in my experience, and I usually end up making a double batch! The recipe is shared below, and do pop back over the next few days when I’ll be sharing more recipes that may help you out of the cooking hole this Christmas and New Year! Karen
Cardamom, Honey and Lemon Madeleines
Print recipe
| Serves | 18 to 24 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Christmas, Easter, Formal Party, Valentines day |
| Region | French |
| By author | Karen Burns-Booth |
Ingredients
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 125g icing sugar
- 100g plain flour
- 1/4 teaspoon baking powder
- 125g butter (melted and cooled)
- 1 1/2 teaspoons cardamom seeds
- icing sugar, for sprinkling
Note
These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy. Some are flavoured with vanilla extract only, whilst other recipes suggest using ground almonds, lemon or orange; my recipe uses a combination of vanilla extract, honey, cardamom and lemon zest.
Directions
| Step 1 | Preheat the oven to 190C /375F/ Gas mark 5. Grease and flour 2 x 12 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking) |
| Step 2 | In a medium bowl beat eggs, vanilla, lemon zest and honey with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and shiny. It can take up to 10 to 15 minutes to achieve the right consistency – this is the key to successful Madeleines, so don’t take short cuts with this stage. |
| Step 3 | Sift together the flour and baking powder. Sift quarter of the flour mixture over the egg mixture, gently fold together with a metal spoon. Fold in the remaining flour bit by bit. Then fold in the melted and cooled butter with the cardamom seeds. Spoon batter into the prepared moulds, filling three quarters full. |
| Step 4 | Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops. Store in an airtight container. |
SallyBR says
I am desperately in love with these… cardamon, my present favorite spice, I am on a total cardamon path!
and madeleines, aren’t they the perfect little treat?
Happy Holidays! here’s to another year following your beautiful site!
Karen Burns-Booth says
Thanks Sally – we practically inhaled these! Happy New Year to you too!
Brian says
These look delicious, Karen. Thank you for posting the recipe. I must pull out my set of madeleine tins. I’m guessing the cardamon seeds are left whole, and not crushed? Thanks again. And have a Merry Christmas.
Karen Burns-Booth says
Sorry for the delay in replying Brian – yes, its the seeds of cardamom pods! Karen
Elinor aka Beachhutcook says
I always think Madeleines look so elegant and I’m intrigued by the cardamom. Elinor x
Karen Burns-Booth says
I love the warmth of cardamom in baking Elinor!
Dom says
oh so delicately delicious and the perfect light Christmas treat. Adorable. Love you loads and Merry Christmas x
Karen Burns-Booth says
You too Dom – see you in 2017! Karen xxxx
Celia says
Happy New Year Karen!
I was lucky to find your wonderful site and I tried out your recipe ! It was so delicious and by far the best madeleines i have had! I love the cardamom flavour, one of my favourite spices.
Thank you for sharing the wonderful recipe!
Celia x
Karen Burns-Booth says
Hi Celia,
MANY thanks for your wonderful comments and I am SO pleased that your enjoyed these Madeleines too!
A VERY Happy New Year to you too 🙂
Karen
Liz says
how much cardamon would you use if you just have the ground
Karen Burns-Booth says
Hi Liz, I’d say about 1/4 teaspoon, as it is very strong when ground. Karen
sandra snowdon says
hi. Could I use ground almonds instead of flour for my celiac granddaughter?
Karen Burns-Booth says
You can, but expect a gritty texture – they will be tasty but not a soft texture! Karen
Florencia Parodi says
Hi Karen! I’m dying to make this beautys, but i have a question: the cardamom seed goes as it is or should i ground them a little. Thank you very mucho for sharing the recipe!
Karen Burns-Booth says
Hi there, I would grind them a little first before adding, hope that helps! Karen
Sandy Middleton says
Hi there- other Madeleine recipes suggest eithervl refridgerating or leaving the batter to rest for a bit before baking. Do you skip that step?
Karen Burns-Booth says
Hi Sandy – I’ve never refrigerated the batter, or left it, so I am not sure if these actions benefit the cakes or not! Karen
Andrea says
Hi Karen
the oven temp of 190 is that fan forced
Karen Burns-Booth says
It’s just 190C normal