Maple-Orange Madeleines

Cakes / Recipes with Maple Syrup

Recipe — Orange and Maple Madeleines
24 portions
Metric Imperial


  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 Pinch of ground nutmeg
  • 6 eggs, at room temperature
  • 1 cup maple sugar
  • 1 cup unsalted butter, melted
  • 1/2 cup candied orange peel, chopped


  1. Preheat the oven to 190 °C (375 °F).
  2. Sift together the first 6 ingredients in a large bowl. Set aside.
  3. In the bowl of an electric mixer, beat together the eggs and the maple sugar for about 5 minutes.
  4. Add the butter and beat slightly before adding the dry ingredients and the candied orange.
  5. Liberally butter a madeleine pan and fill each well three-quarters full with batter.
  6. Bake for 15 minutes.
  7. Unmould immediately after removing from the oven.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.