Orange Poppyseed Madeleines with Blackberry Glaze

0:45 Medium 12345

Makes 12

120g butter
1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste
3 eggs
100g caster sugar
80g plain flour, plus a tiny bit extra to flour tins
80g almond meal
1 tbsp poppy seeds
Finely grated zest of 1 orange (reserve orange for glaze)
Bertolli Organic Extra Virgin Olive Oil Spray

1 punnet blackberries
4 tbsp caster sugar
1 tbsp fresh orange juice use orange from above)
250g icing sugar, sifted



Melt butter in a heavy-based saucepan over medium heat then transfer to a bowl and allow to cool. Whisk in olive oil.


Combine eggs and caster sugar in a large bowl and use an electric mixer to whisk on high until pale and thick. Fold through flour, a generous pinch of salt, almond meal, finely grated orange zest and poppyseeds, then pour in cooled butter and oil and mix until just combined. Cover and refrigerate for 2 hours*.


Preheat oven to 180ºC (160ºC fan). Spray 12 madeleine tin holes with olive oil spray. Sprinkle with flour then turn over a sink and tap gently to remove any excess flour.


Divide mixture between tins (the filling should come about 3/4 of the way up the tin) and bake for 12-15 mins until golden and springy in the centre. Immediately turn out madeleines onto a cooling rack and allow to cool.


To make the glaze, combine berries, caster sugar and orange juice in a small saucepan over medium heat. Cook until sugar has dissolved and berries soften. Transfer mixture to a blender and blitz until smooth, adding a little boiling water to get the mixture to a runny consistency. Whisk berry sauce into the icing sugar, 1 tbsp at a time, until a glaze consistency is achieved. Drizzle over the madeleines and allow glaze to set before serving.

*you can skip this step but refrigerating the batter results in a fluffier madeleine.