Spiced madeleines with lemon curd and apricot-orange compote


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Instead of lemon curd, you could serve the madeleines with the mascarpone mousse or just with sweetened crème fraîche. The white wine used to poach the apricots can be added to the syrup for the drunken fruits.


For the spiced madeleines

  • 30 g sultanas
  • 15 g plain flour
  • 75 g caster sugar
  • 15 g ground almonds
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground liquorice
  • large pinch of ground mace
  • large pinch of Chinese five-spice powder
  • large pinch of freshly grated nutmeg
  • 65 g unsalted butter
  • 1 tablespoon clear honey, such as acacia
  • 2 egg whites
  • icing sugar to dust


For the madeleines, put the sultanas into a saucepan, cover with water and bring to the boil. Remove from the heat and leave to soak overnight to plump up. Drain and set aside.

To make the lemon curd, put the egg, yolk, sugar, and lemon zest and juice in a bain marie (the top of a double saucepan or in a heatproof bowl set over a pan of simmering water). Stir until the sugar dissolves then continue cooking gently, stirring frequently, until the mixture has thickened. This will take 10-20 minutes. Do not let the mixture boil. Remove from the heat and whisk in the cold butter until melted. Leave to cool to room temperature. Whip the cream and fold into the curd. Cover and keep in the fridge until ready to serve.

Mix together all the dry ingredients for the madeleines in a bowl. Melt the butter in a small saucepan and cook until it turns nut brown (the colour of hazelnut shells). Remove from the heat and stir in the honey. Allow to cool slightly, then add to the dry ingredients. Beat together using an electric mixer. Gradually add the egg whites, mixing them in. The consistency of the mixture should be like a runny choux pastry. Cover and chill for at least 30 minutes. At the same time, chill a 12-mould madeleine sheet.

Meanwhile, for the compote, put the apricots in a small saucepan and just cover with white wine. Add sugar to sweeten to taste and bring to the boil. Simmer gently for 4 minutes. Remove from the heat and leave the apricots to cool in the syrup.

Preheat the oven to 170°C/gas mark 3. Brush a thin layer of melted butter all over the inside of the madeleine moulds, then return to the fridge or freezer to chill until the butter has set. Brush with another layer of melted butter, then dust with flour and shake out excess.

Scatter the sultanas over the bottom of the prepared moulds (6-8 in each one). Spoon the mixture into the moulds and bake for 10-15 minutes or until golden brown and just firm to the touch.

Meanwhile, peel and segment the oranges. Add to the apricots in syrup and stir to mix.

When the madeleines have finished baking, remove them from the oven and allow to cool slightly in the tins. Then gently ease them out.

To serve, put 2 warm madeleines on each plate and dust them with icing sugar. Add a quenelle of lemon curd to each plate. Use a slotted spoon to lift the apricots and orange segments out of the syrup and on to the plates.