Cardamom-Orange Madeleines

Cashew flour not only tastes great as a butter substitute or for thickening sauces, but also in baked goods. For example, in these fluffy cardamom-orange madeleines. Recipe by Sarah-Vanessa, Velvet & Vinegar

05/03/2026

Cashew flour not only tastes great as a butter substitute or for thickening sauces, but also in baked goods – for example in these fluffy cardamom-orange madeleines.

Ingredients

Ingredients for 4 portions

60 g Wheat flour

35 g Cashew flour

1 tsp Ground cardamom

40 g Sugar

1 pinch of salt

1 Orange, grated zest

1⁄2 tsp Baking powder (approx. 2-3 g)

30 g Butter, melted

50 ml Plant-based milk

1 Madeleine tray

Preparation

Preheat the oven to 160° Celsius.

Mix all dry ingredients in a bowl.

Add the grated orange zest.

Melt the butter in a pan.

Add the liquid ingredients to the dry ingredients and stir the batter briefly until all ingredients are combined.

Grease the madeleine tray with a little butter and distribute the batter on the tray.

Bake the madeleines in the middle of the oven for 15 minutes.

Remove the madeleines from the oven, let cool and dust with powdered sugar.

*Note: Depending on the oven, the baking process may take a little longer. The madeleines should still be moist, even slightly sticky, when they come out of the oven. However, they should no longer be liquid.

Alternatively, the madeleines can also be decorated with melted chocolate. Melt chocolate in a water bath. Dip half of each madeleine into the melted chocolate, let drain and dry. If desired, sprinkle chopped nuts onto the still-melted chocolate glaze.