Orange & Chocolate Madeleines

I didn’t know what a cool baking pan with beautiful molds is for (It came with the house we live in). I baked maamouls (middle-eastern cookies) and mini chocolate cakes in it but you couldn’t really see the mold shape. One day, while I was leafing through Aran Goyoaga’s beautiful cookbook, Cannelle et Vanille, I bumped into a picture of madeleines and madeleine tray in the background.  I immediately thought about my mysterious tray and how much I want to use it and succeed.

I made a few changes to Aran’s recipe because a) I can’t eat dairy b) I ‘m an instant gratificationist (she lets the batter rest 4 hours in the fridge). After a small research I found out that the mysterious tray is a teacake baking tray (by Nordic Ware). Now I am looking for a teacake recipe. 

Orange & chocolate madeleines

Author: Shelly


  • ½ cup coconut sugar
  • ½ cup avocado oil or other neutral tasting oil
  • 3 small eggs
  • 1 teaspoon vanilla extract
  • Zest from 1 orange
  • ¾ cup superfine brown rice flour
  • ½ cup almond flour
  • 2 heaping tablespoons tapioca or arrowroot flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Handful chocolate chunks – optional


  • Put the coconut sugar and avocado oil  in a medium bowl and whisk vigorously. Add the eggs, vanilla extract and orange zest (you can zest it straight into the bowl) and continue to whisk until the mixture is thick, 1-2 minutes. Fold in the dry ingredients and continue to fold gently until they’re incorporated.
  • Let it rest in the refrigerator for 30-60 minutes.
  • Preheat the oven to 375°F/190°C. You can either pipe batter or spoon it into the molds. Fill only ¾ of each mold. Put 2-3 chocolate chunks on some and bake for 10-12 minutes or until browned.

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