“I’ve been experimenting with taking processed sugar out of some of my recipes and replacing it with more natural alternatives, such as honey and malt syrups,” says Tasmania-based chef, Analiese Gregory.

“This is one of the recipes that adapted exceptionally well to honey, and I love the flavour the madeleines get from intense ones, such as manuka and leatherwood. For me, these cakes are best served straight from the oven. They don’t benefit from being kept for too long!”

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Manuka honey madeleines
Manuka honey madeleines (Adam Gibson/PA)
Manuka honey madeleines
Print Recipe
Nutrition Facts
Manuka honey madeleines
Amount Per Serving
Calories 118 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 36mg12%
Sodium 83mg4%
Potassium 53mg2%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 407IU8%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Manuka honey madeleines

Perfect with a mug of tea
Prep Time15 minutes
Cook Time20 minutes
Chill time30 minutes
Total Time1 hour 5 minutes
Course: Snack, Tea-time
Cuisine: Tasmanian
Servings: 24
Calories: 118kcal
Author: Analiese Gregory

Equipment

  • Food mixer
  • Saucepan
  • Madeleine mould

Ingredients

  • 170 g butter, plus some for brushing the metal mould
  • 3 eggs
  • 185 g manuka or leatherwood honey, or other honey as preferred
  • 160 g plain flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • Soured cream, to serve

For the apricot jam:

  • 250 g apricots
  • 2.5 tbsp water
  • 50 g honey

Method

  • Preheat the oven to 180°C (350°F). Melt the butter and let cool to room temperature.
  • In a stand mixer, whisk the eggs and honey until light and fluffy, approximately 10 minutes. In a separate bowl, sift the dry ingredients, then add them to the egg mix and fold by hand. Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for approximately 30 minutes.
  • To make the jam, take the seeds out of the apricots, then roughly dice them. Combine with the water and honey in a saucepan and cook on a medium heat for approximately 10 minutes, or until a jammy consistency is reached.
  • Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one; the old copper madeleine moulds are amazing, but I would grease and flour them first. Fill each indentation half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath.
  • Serve immediately with soured cream and jam.

Nutrition

Calories: 118kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 83mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

 

How Wild Things Are: Cooking, Fishing And Hunting At The Bottom Of The World by Analiese Gregory, photography by Adam Gibson, is published by Hardie Grant. 

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