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Blood orange madeleines
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 140
  • Fat about 6g
  • Carbohydrates about 19g
  • Protein about 2g
This is needed
This is needed for 18 pieces
Tray
  • a little butter
  • a little white flour
Cake batter
  • 125 g butter, soft
  • 2 eggs
  • 2 pinches salt
  • 100 g sugar
  • 1 blood orange
  • 125 g white flour
  • 0.25 tsp baking powder
Drizzle
  • 1 blood orange
  • 25 g icing sugar
Icing
  • 100 g icing sugar
Tools
  • Apron, Bowl, Cooking spoon, Knife, Lemon grater, Lemon squeezer, Mixer, Tablespoon, Teaspoon, Timer, Whisk, Kitchen scales, Madeleine sheet
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And that's how it's done
And that's how it's done
Tray
Grease the tray with butter and sprinkle with flour.
Cake batter
Place the butter in a bowl, add the sugar and salt. Rinse the orange in hot water, dab dry, grate the zest and squeeze the juice into the bowl. Mix using the whisk on a mixer. Whisk in the eggs and continue to beat until the mixture becomes lighter in colour. Mix the flour and baking powder, beat into the mixture.
Transfer the cake mixture to the prepared tray.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tray and place on a plate.
Drizzle
Prick the madeleines firmly all over with a wooden skewer. Squeeze the juice from the orange, set aside 2 tbsp of the juice, mix the remaining juice with the icing sugar and pour over the madeleines.
Icing
Mix the icing sugar with the reserved orange juice. Dip the madeleines half way into the icing, leave to dry on a rack.