Spiced Fig Madeleines

These Spiced Fig Madeleines feel like the perfect autumn cake in miniature form - warm, grounding spices with a hit of the vibrant seasonal fruit standout- figs! The base recipe comes from the classic French madeleines my grandmother taught me to bake, infused here with fall's favorite spices: cinnamon, cloves, ginger, nutmeg and cardamom.

Once baked and cooled, each madeleine gets a simple vanilla glaze, then a quick dip into crushed freeze-dried figs. The figs add a delicate crunch and a faint fruitiness that complements the warmth of the spices. I'd argue it's the simplest way to make an easy dessert more elevated and elegant for entertaining or a little baked surprise for a friend.

PS - you likely have everything you need to create these madeleines, but in case you don't have the Madeleine mold, here is the one I love! If you have a silicone mold you'll need to bake a little longer.

ingredients you'll need

Madeleines

• ¾ cup 1 ½ sticks unsalted butter, melted
• 2 tablespoons neutral oil
• ½ cup granulated sugar
• ¼ cup milk or homemade buttermilk
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons honey
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon ground nutmeg

Glaze & Topping

• 1 cup powdered sugar
• 3 tablespoons heavy cream more as needed
• ¼ teaspoon salt
• ½ cup freeze-dried figs crushed in a mortar and pestle to a medium-fine crumble

how to make these spiced fig madeleines

1. Melt butter and set aside to cool slightly. In a large bowl, whisk eggs and sugar until pale and foamy. Add milk and vanilla.
2. In another bowl, whisk flour, baking powder, salt, and spices. Fold dry ingredients into wet until just combined. Stir honey into melted butter, then pour into batter and mix until smooth (like crepe batter).
3. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
4. Preheat oven to 400°F (200°C). Brush madeleine pan with softened butter and dust lightly with flour.
5. Fill each mold ⅔ full, freeze pan 5 minutes, then bake 5 minutes.
6. Lower oven to 360°F (182°C) and bake 5–6 minutes more until golden and fragrant.
7. Tap pan onto a towel to release; cool completely before glazing.
8. Make the glaze - In a shallow bowl, whisk powdered sugar and salt. Add heavy cream a tablespoon at a time until smooth and pourable but not runny.
9. Dip each cooled madeleine halfway into the glaze, letting excess drip off.
10. Immediately dip the glazed section into the crushed freeze-dried figs so the pieces adhere.
11. Place on a wire rack to set for 15–20 minutes.

how to store these spice fig madeleines

Madeleines can be stored in an airtight container at room temperature or in the fridge. Madeleines can be frozen for up to 3 months and are best enjoyed at room temperature. I don't recommend storing these fully assembled.

equipment you'll need

I love using these metal madeleines molds.

Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.

If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!

Spiced Fig Madeleines

Hannah Shepherd

These spiced fig madeleines combine the cozy flavor of warm spices with a light fig glaze. Each golden shell is dipped in a simple powdered sugar glaze, then dipped again into crushed freeze-dried figs for a delicate crunch and fruity sweetness.

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Ingredients

  

Madeleines

• ¾ cup 1 ½ sticks unsalted butter, melted
• 2 tablespoons neutral oil
• ½ cup granulated sugar
• ¼ cup milk or homemade buttermilk
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons honey
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon ground nutmeg

Glaze & Topping

• 1 cup powdered sugar
• 3 tablespoons heavy cream more as needed
• ¼ teaspoon salt
• ½ cup freeze-dried figs crushed in a mortar and pestle to a medium-fine crumble

Instructions

 

Prepare the Batter

• Melt butter and set aside to cool slightly. In a large bowl, whisk eggs and sugar until pale and foamy. Add milk and vanilla.
• In another bowl, whisk flour, baking powder, salt, and spices. Fold dry ingredients into wet until just combined. Stir honey into melted butter, then pour into batter and mix until smooth (like crepe batter).

Chill

• Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.

Bake

• Preheat oven to 400°F (200°C). Brush madeleine pan with softened butter and dust lightly with flour.
• Fill each mold ⅔ full, freeze pan 5 minutes, then bake 5 minutes.
• Lower oven to 360°F (182°C) and bake 5–6 minutes more until golden and fragrant.
• Tap pan onto a towel to release; cool completely before glazing.

Make the Glaze

• In a shallow bowl, whisk powdered sugar and salt. Add heavy cream a tablespoon at a time until smooth and pourable but not runny.

Dip and Finish

• Dip each cooled madeleine halfway into the glaze, letting excess drip off.
• Immediately dip the glazed section into the crushed freeze-dried figs so the pieces adhere.
• Place on a wire rack to set for 15–20 minutes.

Notes

Storage
Store covered at room temperature 2–3 days or in the fridge for up to a week. Best served at room temperature. If you're making ahead, I'd recommend assembling the day ahead as the dried fig will become soft over time.

https://cakejoie.com/spiced-fig-madeleines/

October 20, 2025