Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste

Sweet Citrus Clementine Flavoured Madeleines

The Madeleine or the petit gâteau au beurre, is quite easily the perfect companion to afternoon (ok anytime) tea, a good book, or visiting friends. While patience may be required in creating these delectable little bites, they are worth your every effort. The reward being soft little butter cakes that almost melt in your mouth.

As usual, David’s original post for Clementine Flavoured Madeleines shows the step-by-step process in beautiful photos, although he confessed to a slight user error. Read his amusing post here.

Clementine Madeleines by @Cocoaandlevender

Clementine Madeleines

A génoise type cake batter flavoured with fresh clementine juice and zest makes these light and fluffy sponge cakes even more irresistible.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 12 madeleines


Preparing the moulds:

  • 3/4 tbsp Butter
  • 1/2 tbsp Flour


  • 1 eggs large
  • 3 tbsp Unsalted Butter melted and cooled
  • 6 tbsp + 2 tsp Flour
  • 3 tbsp + 2 tsp Superfine Sugar
  • 1/2 tsp Baking Powder
  • 2 Clementines for a finely grated zest
  • 1 tbsp clementine juice
  • confectioners’ sugar for dusting


  • Preheat the oven to 350°F.
  • Prepare the Madeleine pan: melt 3/4 tablespoon butter, then mix in the 1/2 tablespoon flour.
  • Using a pastry brush, “paint” the insides of the moulds with the butter and flour mixture.
  • Set aside.
  • Using a hand-held mixer, beat the egg and sugar together until they become thick and pale.
  • Whisk together the flour and baking powder, then sprinkle onto the egg mix and gently fold in.
  • Add the melted butter, clementine zest and clementine juice; gently fold into the egg mixture.
  • Fill Madeleine moulds two-thirds full (a heaping teaspoon), and bake for 11 minutes.
  • When they are golden around the edges, remove them from the oven and let cool 2-3 minutes.
  • Using a thin spatula, loosen the edges and push the Madeleines out to cool on a rack.
  • Dust with confectioner’s sugar.
  • Makes 12 Madeleines
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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