Pink Gin Marmalade Madeleines

Delicate little French cakes with a light citrus crumb and a glossy finish of The Artisan Kitchen Pink Gin Marmalade. Elegant, fragrant and perfect with tea, coffee, or a celebratory glass of something chilled.

There is something especially charming about madeleines. Soft, light and shell-shaped, they sit somewhere between a sponge cake and a little buttery teatime treat, and they feel instantly more elegant than an everyday bake.

In this version, The Artisan Kitchen Pink Gin Marmalade is brushed over the cakes while still slightly warm, giving them a beautiful sheen and a gentle citrus-gin note that works perfectly with the tender crumb. A little finely grated lemon zest in the batter lifts everything further and keeps the flavour bright.

These are lovely served simply with tea or coffee, but they also make a beautiful addition to a spring table, afternoon tea spread, or small celebratory gathering. They feel refined, but not fussy.

Serves: Makes 12 to 15 madeleines

Prep time: 20 minutes, plus chilling

Cook time: 10 to 12 minutes

Tin: Madeleine tin, buttered well

Oven: 190°C conventional / 170°C fan

Ingredients

For the madeleines

2 large eggs
100 g caster sugar
100 g plain flour
1 tsp baking powder
100 g unsalted butter, melted and cooled slightly
1 tbsp milk
Finely grated zest of 1 small lemon
1 tbsp The Artisan Kitchen Pink Gin Marmalade, warmed slightly

To finish

2 to 3 tbsp The Artisan Kitchen Pink Gin Marmalade, warmed gently
A little extra finely grated lemon zest, optional
Icing sugar, for dusting if liked

Method

In a mixing bowl, whisk the eggs and caster sugar together until pale, thickened and slightly airy. This should take a few minutes with an electric whisk and helps give the madeleines their light texture.

Sift in the plain flour and baking powder, then fold through gently. Add the melted butter, milk, lemon zest and the tablespoon of slightly warmed Pink Gin Marmalade, folding until the batter is smooth and well combined.

Cover the bowl and chill the batter for at least 30 minutes. This helps the madeleines rise properly and encourages their characteristic little hump.

Preheat the oven to 190°C conventional or 170°C fan. Butter the madeleine tin generously, making sure to reach into all the shell grooves. If you like, dust very lightly with flour and tap out the excess.

Spoon the chilled batter into the moulds, filling each one by around three quarters. There is no need to spread the batter right to the edges.

Bake for 10 to 12 minutes, or until the madeleines are lightly golden around the edges, spring back when touched, and have risen with their classic little hump.

Leave them in the tin for a minute or two, then carefully transfer to a wire rack.

While still slightly warm, brush the tops lightly with the gently warmed Pink Gin Marmalade. Finish with a little extra lemon zest if you like. Once cool, dust very lightly with icing sugar for a softer finish, though they are also beautiful left glossy and plain. Serve the same day for the best texture.

Serving

Serve with tea, coffee, or a glass of chilled sparkling wine for something a little more celebratory. They are also lovely arranged on a cake stand for brunch, baby showers, spring lunches or afternoon tea.