The madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines. A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

Additional info

Difficulty level:
4 - 6
Preparation time:
15 minutes
Cooking time:
45 minutes


180-200 grams of flour
4 eggs
180 grams of butter
150-170 grams of sugar
1 pinch of salt
16 grams of baking powder
vanilla flavor

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.