Spelt Vanilla Madeleines

Spelt Vanilla Madeleines

These spelt madeleines fresh out of the oven are absolutely delicious. I have a secret first test bake I ate three in a row. I know, that's how simple, soft and yummy my spelt madeleines were. Inspired by a recipe from lemon madeleines - Lost in Food. I used white spelt flour and added vanilla powder as I didn't have a lemon at the time. Madeleines are a simple butter plain cake served with icing sugar. The hump is formed due to the batter being chilled before baking therefore the contract between the batter and the hot oven, causes the cake to the dome. You will need a madeleine-shaped cake tin. I was fortunate to receive one this year as a gift. My baking tin is not non-stick so you will need to brush a generous amount of melted butter, and flour and chill the tin for at least an hour. I prepare my batter and chill the baking tin the day before then baked them for Fika (afternoon tea) the following day.

A Brief History

A Brief History of the French Madeleine
Read all about the French madeleine, a key part of French desserts and everyday life and customs

Takes - 15 minutes plus resting 3 hours or overnight
Bakes – 10 minutes until golden
Makes – 12

Six Ingredients

  • White Spelt flour (or plain or gluten-free) – 100g (3/4 cup)
  • Sugar  – 100g (1/2 cup)
  • Eggs – 2
  • Vanilla powder or extract (or lemon zest) – 1 tsp
  • Baking powder – 3/4 tsp
  • Butter – 100g


  1. Melt the butter in a small saucepan or microwave and cool.
  2. Whisk together the eggs and sugar in a bowl (using the whisk attachment on your stand mixer) on a medium to high speed until fluffy 5 to 8 mins.
  3. Add in flavours, then sift over the baking powder and flour into the egg/sugar mix. Fold in the butter, it is easy to do this a little at a time.
  4. Rest the batter covered in the fridge for at least 3 hours. I prefer to mix this and leave it overnight. It will last up to 2 days in the fridge before baking.
  5. Prepare your madeleine tin. Brush melted butter and sprinkle flour over the tin and shake to remove excess. Chill the tray in the freezer overnight.
  6. Preheat oven to 200˚C, 180˚C fan 10-20 minutes prior to baking.
  7. Scoop out the batter with an ice cream scoop or dessert spoon. Fill your tray about 3/4 full. Mine looked too full but baked perfectly.
  8. Bake for 8-10 minutes until golden and cooked in the centre. Once baked gently use a plastic or silicone spatula to assist in removing the mini cakes then flip over onto a cooling rack. Allow to cool for a few minutes, then dust with icing (powdered sugar to serve). Best served warm. I have read that they do freeze well for up to 2 months.