When I am teaching the bread course, it can be quite a while before we get anything to eat! So I make a batch of these little cakes quickly before everyone arrives and we devour them with coffee. They are so easy and so delicious.

They’ve always been a much loved treat, as even Proust remarked ‘No sooner had the crumbs touched my palate, a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses.’ A ringing endorsement indeed!

You need a proper madeleine tin though – Sainsbury’s and amazon have nice ones, but a friend also brought me back a lovely mini madeleine silicone tray from a French supermarket.


  • 2 eggs at room temperature 
  • 100g golden caster sugar 
  • 75g Gluten Free Flour Co Plain Flour Blend 
  • 25g ground almonds or almond flour 
  • 1 lemon, juice and zest  
  • ¾ tsp gluten free baking powder 
  • 100g butter, melted and cooled slightly 

      12-cup madeleine tin 

      Preheat the oven to 200°C/400°F/Gas mark 6


      Lightly grease the madeleine tin. 

      Whisk the eggs and sugar together in a bowl until slightly frothy. Gently mix in the remaining ingredients. Leave to stand for 20 - 30 minutes before carefully pouring into the prepared madeleine tin. 

      Bake for 10 -12 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.


      Download the recipe PDF here

      Watch our YouTube video here


      Buy our flour here