Lamington Madeleines

I have a particular fascination with hybrid food. From cronuts and cruffins to ice cream cake and even a humble granola cookie, there’s something rather wistful about taking two foods you love and fusing them for a recipe twice as good. Perhaps it’s because there’s a slightly childish thought-process behind it. If you like one thing and you like another thing, why make a choice between the two when the logical solution would be to have both?!

The joy of food is usually taken-for-granted by children and, sometimes, I think that’s a really healthy approach. Of course, we should always appreciate and show gratitude for the nourishment we are so lucky to have, but there are very few complicating thoughts around food during the early stages of our life. It’s an ephemeral source of joy, with no prerequisite or repercussions to mitigate the indulgence. It’s there for that wonderful moment and that’s all that matters… But I digress! Returning to the celebration of hybrid food, I wanted to fuse both two recipes and two cultures within one wildly delicious dessert (my speciality): Madeleines with a Lamington-esque twist.

Madeleines are a type of French sponge cake baked in beautiful scallop-shaped moulds. They’re a perfect tea-time treat; light, fluffy and especially summery in flavour. On their own, they’re pretty magnificent. But I’ve united the Madeleine with the bold and tenacious flavours of lamingtons, a more tender Australian sponge cake dipped in chocolate and smothered in shredded coconut. They’re a national treasure down under and it’s easy to imagine why with that kind of decadence involved. So, with Madeleines as a template and lamingtons as a target, I set out to create this collaboration of the two.


Makes 12

  • 110g wholegrain spelt flour or buckwheat flour
  • 1 medium egg
  • 1/2 cup + 2 tablespoons milk  (plant or whole will work)
  • 4 tablespoons maple syrup
  • 2 tablespoons coconut oil or butter
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla powder
  • A pinch of salt
  • 100g chocolate (milk or 70%+ dark)
  • Desiccated coconut


Pre-heat your oven to 160°C.

Melt the coconut oil and whisk together with the egg, maple syrup and vanilla powder. Then, combine this mixture with the flour, baking powder, salt and milk and allow to sit for 20 minutes.

Grease your madeleine tin with coconut oil and dust with extra flour. Tap out any excess. Then, pour the mixture evenly throughout the pan and place in the oven for around 8 minutes, until the madeleines are golden brown and you can pull a knife out the centre clean. Allow to cool completely.

Melt your chocolate in a bowl and dip the tip of your madeleines in. Sprinkles some dessicated coconut over the top then place in the freezer to set for around 20 minutes.

Remove and enjoy!

Love this dessert collaboration? Give my Millionaire Shortbread Cupcakes a go!

Maxine Ali