Recipe: Cardamom and Orange Madeleines

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Cashew flour doesn't only taste great as a substitute for butter or for thickening sauces, but also in baking. For instance, in these fluffy cardamom and orange madeleines. Recipe by Sarah-Vanessa, Velvet & Vinegar

Ingredients for 10 madeleines

  • 60 g white flour
  • 35 g cashew flour
  • 1 tsp ground cardamom
  • 40 g sugar
  • 1 pinch of salt
  • 1 orange, grated zest
  • 1⁄2 tsp baking powder (around 2-3 g)
  • 30 g butter, melted
  • 50 ml plant-based milk
  • 1 madeleine tray


  1. Preheat the oven to 160°C.
  2. Mix together all the dry ingredients in a bowl.
  3. Add the grated orange zest.
  4. Melt the butter in a pan.
  5. Add the liquid ingredients to the dry mixture and stir briefly until all the ingredients are mixed.
  6. Grease the madeleine tray with a little butter and portion out the cake mixture on the tray.
  7. Bake the madeleines in the middle of the oven for 15 minutes.*
  8. Remove the madeleines from the oven, leave to cool and sprinkle with icing sugar.

*Note: Depending on the oven, the madeleines may take a little longer to bake. The madeleines should still be moist, even a bit sticky, when they come out of the oven. But they should no longer be runny.

Alternatively, the madeleines can also be decorated with melted chocolate. To do so, melt the chocolate in a water bath. Dip one half of the madeleines in the melted chocolate, then allow to drip off and set. If you like, you can also sprinkle chopped nuts onto the melted chocolate glaze before it sets.

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