Pearl of the Ocean Madeleine

I'll just come out and say it, madeleines are my favourite cake. Not just my favourite small cake, not just my favourite French bake. My. Favourite. Cake. Full stop.

There's something almost magical about them. That delicate golden crumb, the unmistakable shell shape, the warm hit of vanilla in every bite, they're simple in the best possible way.

The thing people don't realise is how easy they are to make at home. Yes, the batter needs a rest, but that's the fridge doing the work while you do absolutely nothing. The result is a light, fluffy, beautifully humped little cake that looks like you spent all day on it. Classic baker's magic.

This is my go-to recipe. I've made it more times than I can count, and it never lets me down.

Classic Madeleines Makes approximately 30

Ingredients

4 eggs

200g caster sugar

180g plain flour

45g almond flour

8g baking powder

140g butter, melted and cooled

55g full-fat milk 1 tsp vanilla bean paste

To finish: Icing sugar, for dusting

Method

1. Mix eggs and sugar In a stand mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed for 3–5 minutes until the mixture is pale, thick, and ribboning. Don't rush this step, it's building the structure of your madeleine.

2. Sift the dry ingredients Sift together the plain flour, almond flour, and baking powder into a bowl and set aside.

3. Combine With the mixer running on low–medium, add the dry ingredients in three additions, mixing just until incorporated after each one. You're looking for a smooth batter with no lumps, but don't overwork it.

4. Add the remaining ingredients On low speed, slowly pour in the melted butter, milk, and vanilla bean paste. Mix until the batter is smooth, glossy, and beautifully combined.

5. Rest the batter This is the step you cannot skip. Cover the bowl and refrigerate for at least 5–6 hours, or overnight if you can manage it. The cold rest is what gives madeleines that signature hump.

6. Prepare your moulds When you're ready to bake, preheat your oven to 200°C (180°C fan). Lightly brush your madeleine moulds with clarified butter to ensure a clean release.

7. Pipe and bake Pipe or spoon the batter into the prepared moulds, filling each cavity halfway to two-thirds full. Bake for 10-12 minutes if using donut-shaped moulds, or up to 12 minutes for traditional shell moulds. They're ready when the edges are golden and the signature hump has risen proudly in the centre.

8. Cool and dust Leave to cool briefly in the mould, then transfer to a wire rack. Dust generously with icing sugar and serve warm if you can, though honestly, they're wonderful at any temperature.

Elliot's Tips

1 - The overnight rest is your best friend. I know it's tempting to bake straight away, but the cold batter hitting a hot oven is what creates the hump. Make the batter the night before and thank yourself in the morning.

2 - Use a piping bag. It gives you so much more control over how much batter goes into each mould, and it keeps things neat and consistent.

3 - Don't overbake. Madeleines are at their best when they're just set, still soft in the middle with a slight spring. A minute too long and you'll lose that beautiful tenderness.

4 - Serve fresh. Madeleines are genuinely best on the day they're baked. If you need to make them ahead, store in an airtight container and give them a very brief warm in a low oven before serving.

Made this recipe? I'd love to see it! Tag @elliots.table on Instagram and show me your madeleine moment.