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Years ago I bought a Madeleine pan and promptly put it away never to be used. It took cleaning out my cupboard to find this pan again, still all clean and shiny. But by the end of the day, I made my first batch of these sweet and tender Spiced Madeleines with Cinnamon, Nutmeg and Cloves.
I can’t believe I waited this long to make these little cakes, they are a perfect bite-size treat and they go so well with my cup of tea; and they add a little bit of sweetness to my day.
I’m in love with these Madeleines
Never having made a Madeleine I thought there would be lots of ingredients and complicated steps to baking these pretty scalloped sponge cakes, but this may be the most uncomplicated recipe I’ve made in a long time.
There are so many possibilities to flavor Madeleines by adding different ingredients to the batter. Here are a few ideas for you ~
- Earl Grey
- Honey Lavender
- Lemon with Lemon Glaze
- Orange Cardamom
- Pumpkin Spice
- Vanilla Bean
When making madeleines make sure to chill the batter for a least an hour, two is better, that way you get the characteristic little bump. Make sure your pan is generously buttered and floured so your cakes release easily. When I make a second batch I butter and flour the pan again, trust me I had a second batch that stayed stuck in the pan.
Spiced Madeleines with Cinnamon, Nutmeg and Cloves
- 8 tbls butter, melted and cooled
- 1 1/3 cup AP flour, sifted
- 2 each eggs, large
- 3/4 cups superfine sugar
- 1/8 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- Preheat the oven to 400 degrees and generously grease and flour the Madeleine pan
- In a medium bowl beat the sugar and eggs for five minutes until the mixture becomes pale and has tripled in volume.
- Combine the flour and spices and whisk to combine.
- Fold in the flour and spices with the butter. Mix to combine.
- Chill the batter for 1 hour.
- Spoon a tablespoon of batter into the mold.
- Bake for 8-10 minutes. Watch carefully so they don't over brown.
- Let cool for 5 minutes then remove from the pan. Once cooled sprinkle with powdered sugar.
Oh joy, this batch came out beautifully. Give these cakes a sprinkle of powdered sugar and you are done.
Don’t forget to pin this recipe to your cake board and tag me @onehotoven.com
Eating madeleines warm is simply the best, but they do keep for days
Madeleines are the perfect little cake to serve with tea or coffee, but today a big pot of Lady Grey Tea is being poured. The delicate flavor of bergamot, orange, and lemon is what makes Lady Grey Tea perfect for pairing with the spices in the madeleines.
Here’s to all my friends who love to bake at home. Thanks for visiting ~