Honey Madeleine Cake

Fig, honey and pistachio St.Honore.

Every supper club, I try to do something new by developing new ideas or testing out new techniques and recipes. I’ve been wanting to make a version of a St. Honore of my own by substituting a round choux at the base instead of the puff pastry that is typically used. The idea of a round hollow choux at the bottom of a pastry filled with any filling excites me, if done properly, it looks very neat and minimalistic. We had tested this prior to the pandemic with the kiddies, unfortunately I have lost my notes.

Nestled underneath the honey whipped ganache and figs lies a honey madeleine cake. Over the next few weeks I will try to develop more cakes that yield an 8″ x 8″ square frame, since that is something that I have the most of at school. Making desserts as well as working out recipes for the kiddies at school come September – double win!!!


  • 190g all purpose flour (1 1/4 cups + 1 1/2 tbsp)
  • 6g baking powder (1 1/4 tsp)
  • 220 eggs (4)
  • 180g sugar (3/4 cup + 2 1/2 tbsp)
  • 60g honey (1/4 cup)
  • 75g unsalted butter (1/3 cup)
  • 45g milk (3 tbsp)
  • 75g fresh orange juice (1/4 cup + 1 tbsp)
  • orange zest (1 tbsp)

Tools Required:

  • 8″ x 8″ square pan
  • parchment
  • stand mixer with whisk attachment
  • thermometer


  1. Preheat oven to 325°F and line an 8″x 8″ square frame with parchment of non stick spray.
  2. Bake for approximately 28-30 minutes.
  3. In a stainless steel bowl, sift flour and baking powder.
  4. In a stand mixer fitted with a whisk attachment, whisk sugar and eggs on low speed for 1 minute, then increase speed to medium and whip for another 5 minutes, or until the mixture is thicken and is pale yellow.
  5. Stop the mixer, scrape the sides, increase speed and mix for another 5 minutes.
  6. Meanwhile, heat honey and butter in small saucepan until the butter is melted. Remove from heat and let it cool slightly. Whisk in milk and set aside.
  7. Remove roughly 1/4 of the egg and sugar mixture, and whisk it into the honey mixture. Then whisk in the orange juice and zest.
  8. Next, fold the dry ingredients into the remaining egg mixture in stages. Then fold in the honey mixture, also in stages.
  9. Pour cake batter into prepared pan and spread it in an even layer.
  10. Bake for 28-30 minutes.


  • Substitute any citrus for orange juice and zest
  • Substitute other invert sugars for honey

FAQs, Tips, Troubleshooting:

  • The temperature and time may vary depending on oven, the best way is to check the internal temperature with an probe thermometer.
  • The cake could be left at room temperature for a few hours, refrigerated for up to 3 days or frozen.
  • If you are cutting the cake, the cake should be frozen for a cleaner cut.

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