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Orange + Saffron Mini Madelines

Tiny little cakes full of flavour and joy. Adding the melted ice cream gives them a soft texture and such an incredible aroma due to the orange and saffron.


40 min Cooking Time, Makes 24

  • 3/4 cup almond flour

  • 1/2 cup all purpose flour

  • 3 tbsp cornstarch

  • 1 1/3 tsp baking powder

  • 1/4 tsp salt

  • Zest of 1 orange

  • 3 tbsp olive oil

  • 1/2 cup Ta'la Vegan Saffron Ice-Cream, melted*

  • 1 tbsp orange juice

For the glaze:

  • 1 cup icing sugar

  • 30g vegan butter, melted

  • 1 tsp orange zest

  • 1 pinch saffron

  • 1 1/2 tbsp warm non-dairy milk.

* The ice cream can be replaced with an equal amount of full fat Greek yoghurt with a pinch of saffron mixed through.


  1. In a large mixing bowl, combine the almond flour, all purpose flour, cornstarch, baking powder, salt and orange zest.

  2. Whisk in the olive oil, melted Ta'la Vegan Saffron Ice-Cream and orange juice.

  3. Place the batter into the refrigerator for 20 minutes to allow the batter to thicken. Preheat the oven to 180°C.

  4. Brush a madeline pan with oil and scoop batter into mounds. Bake for 10 minutes in mini madeline moulds or 20-25 in regular sized moulds. Remove from oven when the edges begin to become a little golden. Allow to cool completely.

  5. Place the icing sugar into a small bowl and stir in the melted butter and vanilla extract. Add the saffron and orange zest, then gradually whisk in enough warm milk to form a thick but runny glaze. Set aside.

  6. Dip the madelines in the glaze, allowing excess to drip off.

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