Blackberry Madeleines

My first time trying it out and exploring using blackberries to give it blackberries flavour. The most importance thing is that the batter should be smooth consistency.

Google: “The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Madeleines have a very delicate texture. Buttery, light as air and flavoured with vanilla and a hint of lemon.”

My madeleines is dark bluey-brown and crispy on the outside and spongy and soft on the inside. It’s not too sweet. I have reduced the amount of sugar. As blackberries pureed is sweet already. If you are a sweet tooth person increase sugar about 50 g and use 25 g for dusting. Let’s bake!!!


2 eggs, 800 g plus 1 yolk only
200 g plain flour
125 g blackberries, pureed
140 g castor sugar
140 g cultured butter
6 Tbs water
1/2 Tsp lime juice
1/2 Tsp baking powder
Dusting with icing sugar


Preheat 200 degrees C. Greased generously madeleine shell shape mould. Using beater, beat eggs and sugar until thick and foamy. Add lime juice, and pureed blackberries into the egg mixture and blend well.

Fold in flour use a spatula to mix well. Add in melted butter, stir until butter is well incorporated with batter. Refrigerate batter for 2 hours. Then spoon batter into the madeleine mould about 1 big spoon full.

Don’t spread it just drop in the centre; it will spread on its own. Bake for 12 minutes or until they turn bluey- brown. Remove madeleine pan from oven and let cool on a cooling rack. Serve with tea or brewed coffee.

Note: You can give it a gentle tap to release madeleines. Sprinkle with a little bit of icing sugar before serving. You can serve it with extra blackberry pureed. Make more puree.



One thought on “Blackberry Madeleines

Comments are closed.