Almond, mandarin & orange blossom madeleines

Traditionally, madeleines are enjoyed warm from the oven. These not-so traditional, gluten free madeleines are equally delicious warm or cool.

They keep well for a day or two. Soak and cook your own cannellini (lima) beans if you have the forethought – you’ll need 240 g cooked beans.

If you only have one madeleine tray, don’t worry, the mixture will hold between cooking batches.

Recipe extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99.

Photography 2016 © Chis Middleton


Melted butter, for greasing
400 g tin cannellini (lima) beans, rinsed and drained
3 eggs 80 g butter, softened
85 g rice malt syrup
2 teaspoons vanilla bean paste
2 teaspoons finely grated mandarin zest
60 g almond meal
2 teaspoons baking powder
2 teaspoons orange blossom water dextrose, to dust (optional)


1. Preheat the oven to 160°C/320°F (fan-forced). Generously brush two madeleine trays with melted butter.

2. Whiz the cannellini beans and one of the eggs in a food processor until creamy. Transfer to a bowl and set aside. Without cleaning the processor bowl, process the butter, rice malt syrup, vanilla and zest until smooth and creamy. Add the remaining eggs one at a time, processing well between each addition. Return the cannellini bean mixture to the processor with the almond meal, baking powder and orange blossom water, and then process until combined. The batter may look curdled, but don’t worry, it will be fine.

3. Spoon about 1 tablespoon of the mixture into each hole of the prepared tray and bake for 13–15 minutes or until just firm to the touch and browning around the edges. Remove from the oven and cool for 5 minute before transferring to a wire rack to cool completely. Dust with dextrose if you like.


These madeleines are delicious served warm, however they will keep for 1-2 days in an airtight container.