Zallotti Blossom and Honey Madeleines

Zallotti Blossom adds a real twist to a much-loved French culinary classic, the madeleine. The decorative purple flowers further add to the delicate nature of these elegant cakes, perfectly finished with a light dip in Xoco Gourmet Tuma Yellow chocolate.

Ingredients and method


Ingredients for 1 x 20 cavity mini madeleine mould 

  • 120g plain flour 
  • 5g baking powder 
  • 10g ground almonds 
  • 60g unsalted butter 
  • 75g eggs 
  • 60g caster sugar 
  • 38g full fat milk 
  • 38g honey 
  • 1 punnet Zallotti Blossom – flowers stripped off the stalks and finely chopped 
  • Tempered Xoco Gourmet 80% Tuma Yellow dark chocolate   
  • Cornabria Blossom and/or Zallotti Blossom flowers to decorate 
  • Extra flour and spray oil to dust moulds


  • Prepare a madeleine mould – if silicone, spray lightly with baking release oil, if metal, spray with oil then and dust with flour. 
  • Blitz the almonds, flour and baking powder together in a blender (eg. Thermomix) until almonds are very fine.   
  • Melt butter gently and set aside to cool slightly. 
  • Whisk eggs and sugar together until light and fluffy.  
  • Fold the dry ingredients in to the sugar and egg mix, then stir in the honey, milk, then butter and finally the Zallotti Blossom. 
  • Place mix in a tub, cover and rest the mix for at least an hour (can be overnight) 
  • Pipe the mix into the prepared tins to nearly full. 
  • Bake at 180C for approx 10-12 minutes until golden brown and risen (different ovens and size of tins will affect cooking time). 
  • Best served immediately, but you can also let them cool to room temperature, and dip one end of the madeleines in tempered dark Xoco Gourmet chocolate and decorate with a Cornabria Blossom and/or Zallotti Blossom flowers. 

Recipe: Shona Sutherland

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