Honey & olive oil madeleines

Honey and olive oil madeleines

People
For 4
Preparation Time
45mn (including resting time)
Winery Pairing
Mumm Cordon Rouge

Ingredients

2 eggs
80 g light brown sugar
1 pinch of salt
100 g wheat flour (or rice flour for a gluten-free version)
1/2 packet baking powder
60 g flower or orange blossom honey
80 g mild olive oil
Zest of 1/2 lemon
1 tablespoon orange blossom water (optional)

Recipe

Directions

1. Whisk the eggs with the sugar and salt until the mixture turns white.
2. Add the slightly warmed honey, olive oil, and lemon zest.
3. Fold in the sifted flour and baking powder. Mix without overworking the dough.
4. Add the orange blossom water, if using.
5. Set the dough aside in the refrigerator for 30 minutes.
6. Preheat the oven to 428°F. Pour the dough into buttered madeleine molds.
7. Bake for 4 minutes at 428°F, then lower the temperature to 356°F and continue baking for 5 to 6 minutes.
8. Remove from the molds while still warm.

Mumm Cordon Rouge

The floral sweetness of honey and the roundness of olive oil blend into the soft texture of the madeleine, a popular french cake.
Mumm Cordon Rouge champagne accompanies the pastry with finesse, echoing the wine’s fruity, pastry, and citrus notes.

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