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Clementine Madeleines by @Cocoaandlevender

Clementine Madeleines

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


Preparing the molds:

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


  • 1 Large egg
  • 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 molds 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 molds 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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