Madeleine cake/cookies made with Blood Orange Extra Virgin Olive Oil. Light and delicious with tea or as a dessert.

Easy Blood Orange Madeleines


  • 3 eggs
  • 2/3 cup (130 g) sugar
  • 1 1/2 (7.5 ml) tsp orange zest
  • 1 cup (120 g) flour
  • 1 tsp (5 ml) baking powder
  • ¼ tsp (1.25 ml) salt
  • 6 tbsp (90 ml) Blood Orange Olive Oi
  • 1 tbsp (7 g) powdered sugar


  1. Beat eggs with sugar until pale yellow. Add the orange zest.
  2. Whisk together dry ingredients add to the egg mixture gently, until just combined. Add Blood Orange Olive Oil.
  3. Refrigerate the batter for at least 1 hour! Or overnight.               
  4. Preheat oven to 350F/(176C).
  5. Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
  6. Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.
  7.  Bake 7-8 mins until slightly golden around edges and centers look set and a slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.                                    
  8. Once cooled completely, dust with powdered sugar and serve! 


NOTES  Batter can be made 2 days ahead. Batter MUST rest for at least 1 hour in the fridge in order to get that "traditional madeleine hump". These are best eaten the day they are made. Batter can be made 2 days ahead of time.

*Use non-stick metal pan for best results. 

YIELDS  18 cake/cookies       


Adapted from a recipe by Entertaining with Beth                 


Leave a comment