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Cardamom-spiced beetroot and chocolate madeleines

  • 4.33 Star
  • Timer Prep 18 min
    Cook 12 min
  • Chart 144.0 cal/
  • Chef hat Medium


Finely grate the raw beetroots. Melt the butter. Melt and cool the plain chocolate. Separate the medium eggs.


  1. 1 Heat the oven to 190°C/170°C fan/gas 5.
  2. 2 Using your hands, squeeze any excess moisture out of the beetroot and set aside (you may want to wear rubber gloves, to avoid staining your hands).
  3. 3 Sift the flour into a bowl and stir in the sugar.
  4. 4 Mix in the cardamom, butter, beetroot, chocolate and egg yolk.
  5. 5 In a clean bowl, whisk the 2 egg whites until stiff.
  6. 6 Fold a quarter into the chocolate mixture to lighten it, then gently fold in the rest.
  7. 7 Divide the mixture among a 12-hole non-stick madeleine tin and gently level the tops.
  8. 8 Bake for 10-12 minutes, until risen and springy to the touch.
  9. 9 Remove from the tin and cool on a wire rack.
  10. 10 Dust with icing sugar and cocoa powder, to serve.

3 Reviews

  • Charlotte

    If you like chocolate these are the ones for you I love them and my family love them to cook them a find out if you do

  • Sue

    Lovely light and tasty, ideal for just that little something with a cuppa. I also added more cardamom, and my Madeleine tins were minis so reduced the cooking time

  • Jan

    Love cardamom and love beetroot (chocolate less so), so had to make these! Added seeds of 3 cardamom pods to be on safe side, but would use less chocolate next time. Everyone liked them and they are kind of healthy. Great with a coffee.

  • Average per serving
  • Calories 144.0kCal
  • Fat7.3g
  • Saturated4.5g
  • Salt0.17g
  • Carbohydrates18.7
  • Sugar12.2g
  • Protein2.0g
  • Fibre1.9g