By Cassandra Stone (@dressuncoded)
FEBRUARY 2, 2022

Madeleines with a twist. Here is a recipe using tea seed oil instead of the traditional butter to produce a springy cake reminiscent of a hong kong egg waffle. The sage adds savory depth to the cake while the rose helps to highlight the herb's sweetness!

Prep Time: 15 minutes (+ 24 hrs for steeping sage oil)
Cook Time: 15 - 20 minutes
Total Time: 30 - 35 minutes
Serving Size: 24 madeleines


1 bunchSage
3/4 cup
Yóu Yóu tea seed oil 
1 cup
All-purpose flour
1/4 cup
Granulated sugar
1/2 cup
Brown sugar
1/4 tsp
Baking soda
1/4 tsp
Baking powder
1 pinch 
Of salt
3/4 cup
1/2 - 1 tsp
Rose water


  • Muddle sage leaves with tea seed oil and let sit for 24 hours. Remove leaves before use.
  • Preheat oven to 350F and brush madeleine pan with tea seed oil.
  • Mix all dry ingredients and sift into a large bowl.
  • Whisk all wet ingredients, adjusting rose water to taste.
  • Slowly fold wet ingredients into dry ingredients until well combined.
  • Fill madeleine pans just below the rim. Bake for 15 - 20 minutes until light golden and toothpick comes out clean. Cool completely before removing from pan.