Madeleines with Ceylon syrup

Serve the syrup lightly drizzled over these soft, airy cakes or on the side for dipping.

1 hour

Makes 18


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  • ¾ cup (100g) icing sugar + extra for dusting
  • ½ cup (50g) almond flour
  • ⅓ cup (50g) cake flour + extra for dusting
  • ½ tsp (3ml) ground star anise or ground cardamom (optional)
  • ½ tsp (3ml) baking powder
  • Pinch salt
  • 3 eggs
  • ⅗ cup (150g) butter, melted and cooled
  • 3 Tbsp (45ml) lemon juice
  • Finely grated peel of 1 lemon
  • 2 Ceylon tea bags
  • ½ cup (125ml) boiling water
  • ⅓ cup (66g) sugar
  • 2 Tbsp (30ml) honey



  1. Combine icing sugar, flours, spice (if using), baking powder and salt in a bowl.
  2. Whisk together eggs, butter, lemon juice and grated peel in a separate bowl, and fold into the dry mixture.
  3. Cover and chill in the fridge for 30 minutes.
  4. Preheat oven to 180°C.
  5. Coat a madeleine tray (with shell-shaped holes) with non-stick spray, lightly dust with flour and shake off excess.
  6. Spoon batter into tray, filling moulds three-quarters full.
  7. Bake for 8 minutes, then rotate tray and bake for another 2-4 minutes until well risen and golden.
  8. Remove, cool in tin for 2-3 minutes, then cool on a wire rack.
  9. Steep tea bags in boiling-hot water for 10 minutes.
  10. Combine tea, sugar and honey in a saucepan over medium heat, stirring until sugar dissolves.
  11. Simmer until syrupy but not too thick, about 15-20 minutes.
  12. Serve madeleines with syrup and a dusting of icing sugar



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