Orange Blossom Honey Madeleines are delicate treats that are infused with the wonderful flavor of orange blossom honey. These easy to make cakes are made with simple ingredients and baked in a special pan with scallop shaped molds. You can serve them simply sprinkled with some powdered sugar or brush them with some orange glaze.
Classic French Madeleines are dainty little cakes that have a soft center and crispy edges. They are the perfect companion for a cup of tea, or as a sophisticated dessert. Orange Blossom Honey Madeleines would also be a nice addition to a holiday dessert platter.
If you like these orange madeleines and would like some other recipes to bake with oranges check out Orange Ricotta Cake, Orange Olive Oil Donuts, Blood Orange Yogurt Cake, Orange Pomegranate Scones, Cranberry Orange Ricotta Cake, Orange Muffins, Orange Ricotta Cookies, Orange Olive Oil Cake and Orange Chess Pie.
Blood Orange Panna Cotta and Orange Flan are also nice desserts and Orange Brioche French Toast is a great brunch dish.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Orange Blossom Honey is made from the nectar of orange blossoms. Orange blossom honey, like other raw honeys, contains antioxidants and trace minerals. It can be a healthier option to use in baking rather than processed sweeteners. Read What is Orange Blossom Honey Good For?
SPECIAL EQUIPMENT NEEDED:
- Madeleine Pan: The most specialized piece of equipment needed is a madeleine pan. These pans have shell-shaped depressions that give madeleines their distinctive shape. They are made from metal or silicone. If you prefer crispier edges, go for a metal pan.
- Electric Mixer: While you can mix the batter by hand, an electric beater (either in the bowl of a stand mixer or handheld ) makes the process much easier and quicker. It is useful for whipping the butter and sugar to the right consistency and for mixing in the eggs.
- Mixing Bowls: You will need two mixing bowls. One medium bowl for the dry ingredients and one large bowl for the wet ingredients.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking, so a set of measuring cups and spoons is essential.
- Zester or Microplane: For grating the orange zest, a zester or microplane is much more efficient than a standard grater. They finely grate the zest without reaching the bitter white pith.
- Pastry Brush: A pastry brush is helpful for greasing the madeleine pan with vegetable shortening. This ensures the madeleines won’t stick to the pan.
- Wire Rack: After baking, you will need a wire cooling rack to cool the madeleines. This helps to prevent them from becoming soggy.
SUBSTITUTIONS:
- If you want to use a natural sweetener, try coconut sugar or a finely ground raw sugar in place of the granulated sugar.
- If unavailable, you can substitute the orange blossom honey with another floral honey like acacia or clover honey.
- Lemon zest can be used for a different citrus note replacing the orange zest.
- Almond extract can be a good alternative for vanilla extract offering a different but complementary flavor. Use half the amount as it is stronger in flavor.
HOW TO STORE ORANGE BLOSSOM HONEY MADELEINES:
- For short-term storage, place the madeleines in an airtight container or tightly covered in plastic wrap. You can separate layers with parchment paper to prevent sticking. Before storing them allow the madeleines to cool completely to room temperature on a wire rack.
- Orange blossom honey madeleines can be stored in the freezer for up to 3 months. Once they are completely cooled, place them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet into the freezer and flash freeze the madeleines for about 1-2 hours until they are firm. Transfer the madeleines to a freezer safe container or a ziplock freezer bag.
Whisk the flour, baking powder, and salt together in a medium bowl.
Beat the butter and granulated sugar together with with an electric mixer at medium speed or with a whisk, until the mixture is pale and fluffy. Add the eggs, one at a time, beating well after each addition.
Add the orange zest, orange blossom honey, and vanilla extract, continuing to beat until well combined.
Gently mix in the dry ingredients. Be careful not to over mix.
Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full. Smooth the surface of batter.
Place the pan onto a rack in the center of oven and bake for 10-12 minutes until the edges are golden brown and the center springs back when lightly touched.
Combine the powdered sugar, orange juice and orange zest in a small bowl.
Orange Blossom Honey Madeleines
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Ingredients
- MADELEINES:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ¼ cup sugar (granulated)
- 2 large eggs
- 1 tablespoon orange zest
- ½ cup orange blossom honey
- 1 teaspoon vanilla extract
- ORANGE GLAZE:
- 1 cup powdered sugar (icing sugar)
- 2 tablespoons fresh orange juice
- 1½ teaspoons orange zest
Instructions
MADELEINES:
Preheat your oven to 350°F
Generously grease your madeleine pan with vegetable shortening, then dust it lightly with flour, tapping out the excess. Read How to Grease and Flour Baking Pans.
Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
In a separate bowl, beat the butter and granulated sugar together with with an electric mixer at medium speed or with a whisk, until the mixture is pale and fluffy.
Add the eggs, one at a time. Beat eggs well after each addition.
Add the orange zest, orange blossom honey, and vanilla extract, continuing to beat until well combined.
Gently mix in the dry ingredients into the egg mixture. Be careful not to over mix.
Spoon the batter into the prepared madeleine pan, filling each mold about 3/4 full. Smooth the surface of batter. Be careful not to overfill the molds or the batter can overflow and ruin the shapes of the madeleines.
Place pan onto a rack in the center of oven and bake for 10-12 minutes until the edges are golden brown and the center springs back when lightly touched. Cooking times can vary by ovens. If your oven tends to run hot, start checking in on the madeleines at 8-9 minutes.
Remove the madeleines from the oven and let them cool in the pan for a few minutes before gently transferring them to a wire rack to cool completely.
GLAZE:
Combine the powdered sugar, orange juice and orange zest in a small bowl. The glaze should be slightly thick but easy to spread. If it is too thick, add some additional orange juice, one teaspoon at a time until you can easily spread it.
Use a small knife to spread the glaze over the tips of the madeleines.
TIPS:
- Be careful not to over mix the batter, as this can affect the texture of the madeleines.
- If you only have one pan and are baking the madeleine cakes in two batches, let the batter rest in the refrigerator until you are ready to bake the second batch.
