These Orange and Lime Madeleines are perfect for breakfast, brunch, or as a sweet snack.
Madeleines are typically French cookies, but they also exist in their own versions in other parts of the world.
Portugal is an example, I remember eating madeleines as a child and being amazed by the soft texture and the orange flavor.
They are tea cakes, perfect to eat for breakfast or a snack, and are super soft. Usually with a citrus aftertaste, either orange, lime or lemon.
The version I bring today is a healthier version, as I used gluten-free oat flour, brown sugar and olive oil instead of the traditional ingredients like wheat flour and white sugar (more processed) and butter.
In my opinion, this version has even more flavor, especially accentuated by the olive oil (which I love to use in cakes!).
How do you make these wonderful Orange and Lime Madeleines?
These orange and lime madeleines are probably one of the easiest cakes to make. And aside from the sifted flour trick, the only thing you should pay attention to is letting the dough rest for at least 1 hour or even overnight.
This will allow the bakind powder to react with the citrus and release the excess air, and thus the madeleines will have an even fluffier consistency.
And a curiosity… If your madeleines have a protruding belly it’s because they are just cooked perfectly.
For this recipe you’ll need:
- Brown sugar
- Olive oil
- Orange zest
- Lime zest
- Oatmeal flour
- Baking powder
- White chocolate
- Dehydrated raspberries
What are the tricks to getting these Orange and Lime Madeleines just right?
- Start by beating the eggs well with the sugar until the eggs double in volume, or at least turn into a pale color and become very velvety. This allows air to be incorporated into the mixture and makes the madeleines very light and fluffy.
- Mix in the olive oil, salt, and zest, and only then stir in the flour and baking powder, sifted, so that the dough is clump-free, smooth, and the madeleines are very soft.
- The salt will help intensify the flavor of the orange and lime.
- Olive oil is a healthier option and will also add some extra flavor to the madeleines.
- The white chocolate should only be added when the madeleines have cooled down, so that it doesn’t melt, and then the dehydrated raspberries should be added so that they stick to the chocolate.
- You can use room temperature eggs as they will help with the final consistency, but in this particular recipe it is not extremely necessary. So don’t worry if your eggs are in the fridge.
Let’s check the step by step?
Orange and Lime Madeleines
- 3 eggs
- ⅔ cup brown sugar
- 3 tbsp olive oil can also use butter or coconut oil
- Orange zest
- Lime zest
- Salt to taste
- 1 cup gluten-free oat flour you can use wheat flour or spelt flour
- 1 tsp baking powder
- ½ bar white chocolate
- Dried raspberries for decoration
- Start by beating the eggs with the sugar until they double in volume and the mixture becomes velvety.
- Add the olive oil, orange and lime zest, and salt and mix well.
- Sift together the flour and the baking powder and stir into the mixture.
- Let it stand for at least 1 hour.
- Bake in a pre heated oven at 170º for 7 to 10 min or until a bulging belly forms.
- Let it cool and in the meantime melt the white chocolate in a water bath.
- Dip part of the madeleines in the white chocolate and sprinkle with the dehydrated raspberries.