We've tested a few chocolate madeleine recipes, and most were not very chocolately and tended to be dry. Until we found this recipe, and all we could say is ooh la la! It was partially because we baked these in our new, deeper shell molds. But these mads were tender and bursting with chocolate flavor. Our dark chocolate dip with flaky sea salt put them over the top. These decadent French-inspired treats are a chocolate lovers dream.
Some people think madeleines are tricky to make. They are time consuming, but if you follow good recipes and don't cut corners, anyone can make them.
This recipe is slightly adapted from one from Emma Duckworth and makes 12 of the deeper shell mads or 18-ish of the standard size madeleines. As with other madeleines, these don't have much of a shelf life. They're best the first day, pretty good the second day and "if there's nothing else I'll eat them" on the third. If you bake them in the shallow, traditional pans, we recommend you eat them the first day.
If you want to extend the life of your madeleines, dip them in a glaze. We offer recipes and a how-to video here.
NOTES AND TIPS
This recipe produced the most tender and delicious madeleines we have ever had. No dry and dusty little cakes here! The mandarin oranges gave these the most delightful flavor (you can use clementines as well) and are a great use for this common wintertime fruit. The glaze adds a burst of orangey sweetness and helps keep the mads from drying out too quickly.
Traditional madeleines rely on the whipping for loft. But we used baking powder to get a little oomph and to make sure we achieved the little "humps" on the back. If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a SOFT, fresh, buttery, citrusy madeleine.
Don't be tempted to speed the process on this recipe. The chilling of batter AND the pan are the key to perfect texture and shape. You need to be a little zen with these - or maybe channel your inner Parisienne.
If you like the tops of your mads more browned - we don't - bake them in the upper-third of your oven, so the tops get slightly-browned. You can also skip the glaze and eat the mads "naked" if you like.
Recipe makes 12 larger, deeper cakes. There are a lot of this style of goldish pan online.
Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. We don’t recommend freezing them since the glaze will melt. The recipe is adapted from a lemon version by David Lebovitz.
This rustic cake sings with flavors of a great and fruity (yet affordable) olive oil and fresh orange. It's no surprise to us it's the most saved Genius recipe from Food 52. It's also a recipe that can and IS often adapted from the original, which was developed at Maialino Restaurant in New York City. They serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream (OMG, sounds good.) We read through lots of bakers' reviews and decided to deviate a little from the original recipe to lighten it up a bit. Below is our version.
You'll notice that there are chopped, fresh cranberries dotting the top in our photos. We had intended to have them throughout the cake, but discovered in both cake and muffin versions they floated to the top of the bakes! It looks pretty on the cake, but was ridiculous on the muffins. We don't recommend that you try adding any fruit to our version of this cake.
We do recommend that you alter the flavors if you like. We skipped the alcohol and used all fresh orange juice (from a jug) and the zest of two oranges. Yum. This would be equally delicious as a lemon or even a lime cake. If you try it, let us know how it comes out!
We served this cake naked, but a sauce of macerated cherries, strawberries or sweetened blueberries would be decadent addition. The original recipe called for a roasted strawberry sauce that also sounded delish. A lovely vanilla ice cream might also we good. I should stop.
This is a great cake to bake the day before. We think the flavor is better after it sits overnight. The cake or muffins will keep at room temperature for several days. We didn't try to freeze them, but they would likely freeze well for several weeks or a month.
NOTES: This is a hefty cake. If you're not serving a crowd, you may want to divide this recipe in half. We made a 6-inch cake and about 16 small muffins from a full batch. The 6-inch cake will easily serve 6-8 people, depending on whether they wants seconds, of course!
INGREDIENTS & equipment
Not a big gingerbread fan? You should try this one! This tender, aromatic old-fashioned gingerbread cake is mild enough for children and people who don't love spicy. You'll love the lovely molasses flavor base and warm hints of ginger, cinnamon and a touch of clove. Feel free to play with the flavors and add your favorites if you like.
Designed as a 9x9 cake, we made this in a special gingerperson tin this year. You can make as a standard cake, as muffins, or in fun shapes as we did. This recipe, very slightly adapted from one by Once Upon a Chef, serves 16. The cake keeps for 4 or 5 days on the counter. Serve with a sprinkle of powdered sugar, whipped cream or ice cream for a fancier dessert.
We made this cake in the stand mixer with SideSwipe (naturally!), but it can made with a hand mixer or even by hand. We liked the mixer because it allowed us to get a smoother mix.
ALTERNATE SHAPES: You can also make this recipe as muffins. Lower baking time to around 18 minutes. We made our gingerbread people cakes in a shallow shaped tin (about 1 inch deep). We filled the cavities about 2/3 full then baked for 12 minutes. Allow to cool completely before removing from a shaped tin. And take your time - it can be a little tricky getting them out!
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.