DISH RESEARCH · Dish
Madeleine
Small French shell-shaped sponge cakes with a buttery crumb, honeyed sweetness and lightly crisp edges.
About Madeleine
Madeleines are small French sponge cakes baked in fluted shell moulds. This profile follows pastry chef Justin Gellatly's butter-and-honey version, keeping its two-sugar batter and simple icing-sugar finish intact.
Butter provides the dominant rich flavour, honey adds a rounded floral sweetness, and Demerara sugar contributes a faint caramel note. The plain batter keeps the flavour delicate.
Each cake has a scalloped golden shell and a characteristic rounded hump. The crumb is light, close and tender, with lightly crisp edges when freshly baked.
Allergens in this recipe
Contains: Milk, Egg, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Madeleine
Justin Gellatly's butter and honey madeleines.
- ButterRichness and tender crumb
- EggsStructure and lift
- Caster sugarFine sweetness
- Demerara sugarCaramel sweetness
- HoneyFloral sweetness
- Plain wheat flourCake structure
- Baking powderLeavening
- Icing sugarDusting
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Butter:
- Eggs:
- Caster sugar:
- Demerara sugar:
- Honey:
- Plain wheat flour:
- Baking powder:
- Icing sugar:
Origins & food traditions
French culinary sources consistently identify the madeleine as a traditional French shell-shaped sponge cake; its precise origin is disputed, so this profile makes no single-invention claim.
Countries
- France
- FranceCatalogue link pending review
Cuisines & regions
- French Cuisine
- French Patisserie
- French National CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.