Spiced Orange Madeleines

rapeseed oil recipes
orange madeleines made with honey



80g melted unsalted butter
2 large eggs
60g caster sugar
120g plain flour
20g Brock and Morten runny honey 
Zest of 1 orange, grated finely
A pinch of salt
1/2 tsp ground cinnamon
add 1/2 tsp baking powder for a fluffier rise

For the Glaze

4 tbsp Brock and Morten runny honey
2 tbsp orange juice
100g icing sugar
1/2 tsp ground cinnamon
60g unsalted butter
A pinch of salt


Coat the madeleine moulds with melted butter and dust lightly with flour. Tap out the excess flour from the tin. and place the tray in the freezer.

To make the batter, whisk up the eggs, sugar, honey, cinnamon, orange zest and salt together for around 5 minutes, until the mixture is pale and of a thick consistency.

Sift the flour and baking powder over the mixture and then fold in using a wide spatular. Add the melted butter to the edges of the bowl and fold everything together gently so that the air remains in the mixture. Chill the mixture overnight if possible, or for at least 3 hours.

Preheat the oven to 210C/425F/gas mark 7.

For the glaze, melt the butter in a pan and beat in the remaining ingredients until thick and smooth.

Add spoonfuls of batter to the moulds to fill by about three-quarters. Do not spread the batter out. Bake the madeleines for 7-10 minutes, until they are golden and the centres have risen. Once they have cooled you can add the glaze and leave to set. Madeleines are best served the same day, but they will freeze well unglazed.


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