(MAKES 20)

90 g    butter

30 ml honey

2          eggs

70 g    castor sugar

            Vanilla seeds

            Zest of 1 small orange

95 g    flour

5 ml    baking powder

2ml     salt

25 g    finely chopped pistachios


60 ml honey for drizzling

            Small amount of orange zest

15 ml orange juice


  • Melt butter and honey together
  • Beat together the eggs, castor sugar, zest and vanilla till light and fluffy
  • Sieve the flour, baking powder and salt together and fold into the egg mixture then fold in the cooled butter and honey mixture to make the batter. Cover and rest for 1 hour in the fridge
  • Heat oven to 180C and brush the madeleine moulds with butter and dust well with flour.
  • Spoon 1 heaped teaspoon into each mould and bake for about 9 minutes until golden brown and cooked. Transfer to cooling rack
  • Heat the 60 ml honey, zest and orange juice together and bring to the boil. Brush liberally over the shell-patterned side of the madeleines. Dip the ends into the finely chopped pistachios


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