These cute little French butter cakes have a crisp edge and a soft, melt in the mouth texture inside. They are delicious with a cup of tea, but the French also like to dunk them in their coffee for breakfast. Best served warm and on the day they are made – they won’t be around for long once everyone has tried them anyway!

Makes 12



100g butter, melted and cooled slightly, plus extra for greasing

2 eggs

100g golden caster sugar

100g plain flour, plus a little for dusting

1 tbsp poppy seeds

1 tbsp honey

1 unwaxed lemon, zested



  1. Preheat the oven to 180ºC fan, gas 6.
  2. Using the slightly cooled butter, liberally grease a 12-mould madeleine tin and sprinkle with a little flour, tapping the tin upside down to remove any excess.
  3. Whisk the eggs and sugar in a bowl until frothy.
  4. Add the flour, butter, poppy seeds, honey and lemon zest and whisk until smooth.
  5. Leave the mixture to stand for 15-20 minutes.
  6. Spoon into the moulds.
  7. Bake for 8-10 minutes until golden and well risen.
  8. Leave to cool slightly before removing from the tin.


Featured cloth - Scandi red oilcloth