Rosemary Olive Oil Madeleines

In the interest of full disclosure, I previously posted Mozza's Rosemary Olive Oil Cakes using the smaller shape that the restaurant serves. However, the madeleine's ratio of tender sweet and savory center to slightly crisp exterior is in a category unto itself and deserves a solo post. And though "easy" is not necessarily a selling point for me when it comes to food, this batter comes together in about 15 minutes without a machine and can be made 1-2 days ahead of time (minus the zest and rosemary). Pair the Rosemary Olive Oil Madeleine's knock-out flavor with coffee or serve with gelato for dessert...or just stand at the cooling rack and curse your inability to stop eating them.

Speaking of The Mozza Cookbook, I can't recommend it enough. I've posted and/or made Nancy Silverton's Pizza Dough, Burrata with Braised Leeks and Mustard Bread Crumbs, Ceci, Grilled Beef Tagliata, Nancy's Chopped Salad, and more. I just started working through Mozza at Home and give two enthusiastic thumbs up to the Pork Stew with Roasted Butternut Squash and Tomatillo Salsa (post coming soon-ish).

I've adapted the recipe, added some additional notes for prepping, and converted most of the measurements to grams and/or ounces for accuracy.

Original vs. Adapted


My edition of The Mozza Cookbook didn't have salt listed for the olive oil cakes. I assumed this was a typo and sleuthed around the Interwebs to come up with the correct amount (included below).


I converted the measurements to grams and/or ounces where possible. Your scale is your best baking friend forever.

Recipe Tips


A crucial step in this process is pre-heating the oiled pan so that the outside of the madeleines start to lightly fry when you add the batter. I forgot to do this the first time I made Mozza's olive oil cakes and ended up with a blonde color and relatively soft exterior. An additional note is that you don't want to pre-heat the pan for too long as this can lead to the madeleines becoming dark and/or burned before the interior is cooked through.

An easy approach is to stick the oiled pan into the cold oven and then pre-heat. When the target temperature is reached, pull the pan out and portion the batter. It works out perfectly. If the oven is already hot and you're just baking off a second batch, you will only need to pre-heat the pan for about 5-7 minutes. If the oil is starting to smell strongly you probably want to pull the pan out.


Sifting the flour mixture helps eliminate lumps and ensures that the texture of the madeleine is even.

Rosemary at Windrose Farm - Santa Monica Farmers Market

Farmers | Artisans

I make an effort to source my food from local California artisans with a special focus on the Santa Monica Farmers Market. Below is a list of the folks who contributed to this dish.


Ingredients (Makes Approximately 48 or 4 Trays - Adapted from The Mozza Cookbook)

  • 302 grams (10 5/8 ounces or 2 cups + 2 tablespoons) all-purpose flour
  • 300 (10 1/2 ounces or 1 1/2 cups) granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp (6 grams) flake-style salt
  • 360 grams (12 1/2 ounces or 1 1/2 cups) whole milk
  • 327 grams (11 1/2 ounces ounces or 1 1/2 cups) quality olive oil
  • 3 large eggs, room temperature
  • 1 1/2 teaspoon orange zest
  • 1 1/2 tablespoon finely chopped fresh rosemary needles
  • Olive oil for coating the pan



  • Oil the pan. Note: I use a silicon pastry brush to oil the molds, then a paper towel to dab up some of the excess that settles at the bottom of the cup.
  • Place the oiled madeleine pan in the cold oven and preheat to 350F. See "Recipe Tips" for additional notes.


  • Set a medium bowl on the scale and measure out your flour, then add the sugar, salt, baking soda, and baking powder. Whisk to combine.
  • Transfer the flour mixture to a fine mesh strainer and sift the flour into a large mixing bowl.
  • Wipe any flour residue out of the now empty medium bowl, then add the milk and olive oil. Whisk to combine. Note: It won't be homogeneous and that's ok. You're not looking to emulsify the oil and milk.
  • Add the eggs to your milk mixture and whisk to break up the yolks.
  • Make a well in the center of the flour and start slowly adding the wet mixture, whisking as you go while also pulling in some of the dry ingredients. Note: The bowl will slide all over the counter which is why I like this mixing bowl with the non-slip bottom. If you're using a glass bowl, try putting a silicon trivet underneath.
  • If the batter has any lumps, pour it through the fine mesh strainer. (I've never had to do this but the same tip is in the cookbook.)
  • If you want to prep the recipe ahead of time, this is where you should stop and refrigerate the batter in an airtight container. When you're ready to bake, let the batter sit out for about 20 minutes so it can lose the chill before adding the rosemary and zest.
  • Combine the wet mixture with the rosemary and orange zest after you turn the oven on.


  • Remove the pan from the oven (be careful) and distribute the batter so that it's just below the rim of each mold. Note: The #40 scooper fills the madeleine cups with just the right amount of batter.
  • Bake for 25-30 minutes until the madeleines are browned on the bottom and around the edges, rotating from front to back halfway through.
  • When the madeleines are still hot, take the back of a paring knife and nudge them a little to loosen the sides. Note: If the pan was properly oiled they will come right out, but take care not to burn your fingers. Do as I say, not as I do. I show my fingers little respect in these matters.
  • Transfer the madeleines to a wire rack to cool as soon as you're able.


The madeleines can be stored at room temperature in an airtight container for a day or so. They will lose their crisp underbelly but the flavor will still be excellent. I prefer to keep the batter in the refrigerator for a couple of days so that I can bake fresh treats on demand.

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