Monday 20 October 2014

[Fall Recipes] Pumpkin Madeleine - 南瓜玛德琳蛋糕

Pumpkin Madeleine
This week we will be sharing another fall related bake (more recipes here) using pumpkin to make Pumpkin Madeleine which is a fusion recipe between American and French. Since my family prefer lighter version without adding of too much of those usual spices like nutmeg, pumpkin pie spice, all spice and etc; I only toss in a decent amount of cinnamon powder to lift up the taste.


Pumpkin Madeleine
As you know Medeleine is a French butter cake which has an unique browned and crisp outer layer plus spongy texture when bite. And these little gems featured here has a sweet fragrant taste from the added cream, honey and caramelized butter which makes a perfect snack for your afternoon tea or breakfast.

(Yield: 6 | Preparation: 10 minutes | Baking Time: 20 minutes)

  • 85g All-Purposed Flour
  • 100g Unsalted Butter, cubed
  • 50g Caster Sugar
  • 2 Eggs
  • 30ml Honey
  • 30ml Whipping Cream
  • 30g Pumpkin Puree
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla Extract
1. To prepare pumpkin puree: Zap 100g of pumpkin cubes in microwave on high heat about 5 minutes or till soften, mashed it fork and set aside.

2. Dissolve cubed butter in a heavy duty pan on low heat till lightly brown in colour, remove from heat.

3. In a bowl whisk eggs and sugar till combined, stir in honey, whipping cream and vanilla extract and mix well.

4. Next stir in sieved flour and baking powder till no trace of flour found. Gradually add in melt butter and stir till it forms a smooth and glossy batter.

5. Cover the batter and leave it at least two hours or overnight in the fridge to thicken.

6. Preheat oven to 180°C, grease Madeleine tin with melt butter then dust with flour.

7. Fill prepared tin with batter almost to the brim, bake in preheated oven for 18 – 20 minutes or until golden brown.

8. Once baked, remove tin to cooling rack for 3 minutes before loosen the cake to cool completely on the rack.

- Instead of cooking the pumpkin in the microwave, you can also steam it too.
- Whipping cream can be replaced by full-cream milk

Samples of our Madeleine Tin

玛德琳蛋糕 (Madeleine) 是一种法国风味的小点心,它也被称为贝壳蛋糕。烤好后的玛德琳蛋糕有着一层金黄色的外衣,吃起来外脆内松非常讨喜。要是再配上一杯红茶当下午茶更是绝配。这个南瓜玛德琳蛋糕的食谱是用冷冻面糊做的所以烤后会出现那些和法式玛德琳蛋糕一样漂亮的挺立"小肚子"。



1. 南瓜用蒸或微波炉煮到变软,压成泥状后备用。

2. 牛油用微小火慢慢煮到熔化然后再继续煮1分钟左右等它呈现浅褐色就把锅离火放在一旁降温。

3. 将鸡蛋和糖放入搅拌碗里用手拌器打均匀(约两分钟),拌入香草精,蜂蜜,香草精和香草精一起拌匀。

4. 然后拌入筛好的面粉和发粉再分次慢慢加入融化的牛油搅拌到面糊变有光泽。

5. 接着用保鲜膜盖上面糊的碗放进保鲜膜至少两个小时或隔夜才使用。


7. 把面糊均匀的分配到烤盘里,不要装太满(约7分满,因为烘烤是还会膨胀)然后送进烤箱烤18 - 20分钟或看到玛德琳变金黄色和出现如以上图中的"小肚子"即可。

8. 将玛德琳取出等大约3分钟后才脱模放在冷却架上降温。

- 你可以用任何一种玛德琳烤盘来做这个食谱但烤的时间就因烤盘的大小和深度而定(约10 - 20分钟)。

- 淡奶油也可以用鲜牛奶来代替。

Don't worry if you are using different type of Madeleine pan as our pumpkin shaped pan because they all works well for this recipe. Just that you might need to adjust the baking time depending on the depth of the Madeleine pan used which usual baking time range from around 10 - 15 minutes. Between for  more recipes on our Madeleine, do refer to the link @

p/s: I bought the Pumpkin Shaped Madeleine tin from Small Small Baking Supplies @

1 comment:

  1. 感恩。。。 喜欢这个小蛋糕也。有空我想做给小朋友。谢谢您细心的分享和解说。


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