These beautiful wee French cakes are a delight to have with a mid-morning coffee or tea and super easy to make – they won't last long.


Makes around 16 cakes

125g caster sugar

180g plain flour

20g brown sugar

5g baking powder

30g honey

1 oranges zested.

4 x whole eggs

180g melted butter

1 x Madeleine tray/mould


Pre heat oven – 200c/Fan 180c /Gas 6

In a large mixing bowl, mix all the ingredients together except the eggs and melted butter. When everything is combined add the eggs slowly then the butter. Rest the mixture for at least ½ an hour before use.

Bake in the oven for around 8-10 minutes, or until the mixture has risen in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave to cool slightly.

Eat them as soon as possible to avoid them drying out. 

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow Instagram @elementsgla X @elementsgla Facebook /elementsgla