Cakelet Recipes: 3 Ultra Delicious Cakelets Recipes


Cakelet Recipe

Cakelet Recipes

What is Cakelest? The Cakelet is a Crossover Between a Pancake and an Omelet. Large celebration cakelet recipes made up of many small cakelets look very elegant. The croquembouche is a French wedding tradition. American fairy cakes are experiencing a revival. 

Here we present 3 Ultra Delicious Cakelet Recipes

Table of Contents

Thai fish cakelet recipe

 Serves 4-6 (makes about 16)

Preparation time: 30 minutes

Cooking time: 20 minutes

1 stick of lemongrass, trimmed and roughly chopped

2 garlic cloves, peeled and roughly chopped

A thumb-sized piece of fresh ginger, peeled and roughly chopped

A handful of fresh coriander

The zest and juice of 1 lime

1 small red chili, deseeded and chopped

1 small green chili, deseeded and chopped

1 heaped tbsp desiccated coconut

1/2 red pepper, deseeded and chopped

3 kaffir lime leaves

fresh or dried Salt and pepper 400g (14oz)

skinless and boneless white fish fillet such as cod or haddock, roughly chopped

2 tbsps vegetable oil

2 tbsps toasted sesame oil

Sweet chili sauce and lime wedges,

To serve

put the lemongrass, garlic, ginger, coriander, lime zest, half the lime juice, chilies, coconut, red pepper, kaffir lime leaves, and some seasoning in a food processor, then blitz until chopped really fine.

You may need to stop halfway through and scrape down the sides of the bowl to make sure it is well combined.

Add the fish and pulse gently until it is all mixed (don’t overdo it, as you want the cakelets to have a good texture). Transfer to a bowl.

Rub the remaining lime juice over your hands to stop the mixture from sticking and start shaping it into little fishcakes – you should get about 14-16.

place them on a tray in a single layer and chill in the fridge for at least 15 minutes to firm up.- You’ll need to fry these in 2 batches, so when you are ready to cook, heat half of each oil in a large non-stick frying pan over medium heat.

Cook the fishcakes for about 4 minutes on each side, or until golden outside and cooked through in the middle.

Try to avoid fiddling with them too much while in the pan, as they are quite fragile.- drain on kitchen paper and serve on a wooden board with the sweet chili dipping sauce and lime wedges. Chopped spring onions and cucumber are also fragrant addition.

Blackcurrant and elderflower cakelet recipe

 Makes: 12

Cooking time: About 20 minutes

For the cakelets:

70g (3oz) butter

2 tbsp blackcurrant jam 115g (4¼oz)

crystallized sweetener of choice 100g (3½oz)

sorghum flour 50g (2oz)

shelled hemp

1 tsp gluten-free baking powder

2 eggs 70g (3oz)

crème Fraiche

½ tsp vanilla paste

½ tbsp elderflower cordial

140g (4¾oz) fresh or frozen blackcurrants

For the drench:

2 tbsp elderflower cordial

Juice of 1 lemon

For the topping:

Icing sugar (we used golden) for dusting

3 fresh blackcurrants per cakelet

Fresh elderflowers for sprinkling

Preheat the oven to 170°C/325°F/gas 3 and line a 12-hole muffin pan with paper muffin cases.

Melt the butter and cool slightly before adding it to a bowl with all the remaining cakelet ingredients except the blackcurrants.

Beat with an electric mixer on high speed for 1 minute until smooth and well combined. Then gently fold in the blackcurrants using a spatula.

Spoon the mixture evenly between the cases until each is just ¾ full – to avoid overspill. Bake for 18-20 minutes until they are springy to the touch.

Mix the cordial and lemon juice in a little jug to make the drench. While still hot, prick each cakelet deeply with a cake skewer or cocktail stick several times.

Pour a share of the drench over each cakelet and pop them onto a rack to cool completely.

For the topping, dust each cakelet with sieved icing sugar and arrange fruit and flowers on top, as you wish.

 Madeleines a l’orange Cakelet recipe


  • 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 cup butter, melted and cooled
  • 2 eggs
  • 1/2 teaspoon orange extract
  • 1 tablespoon orange zest
  • 1 cup powdered sugar

Preheat the oven to 350 degrees and thoroughly butter your madeleine tray. (Of course, you can use cooking spray or oil. I think the butter adds, well, more butter.)

Sift together 2/3 cup flour and 1/4 teaspoon baking powder and set aside.

Beat 2 eggs, 1/2 teaspoon orange extract, and 1 tablespoon orange zest on high speed for 5 minutes.

I should note that five minutes is a long time when you are holding a hand mixer, and your arm might get tired. If you want to stop at 3 minutes, go right ahead; I can’t say that the extra 2 minutes makes any difference.

Next, slowly pour in 1 cup powdered sugar, then beat another 5 minutes (or 3, or 2) until thick.

Gently fold the flour mixture into the egg mixture, followed by the melted butter. Mix until smooth. Carefully spoon the mixture into the shell cups, filling only about three-quarters full.

Resist the temptation to overfill the cups, as I tend to do, and you should have enough batter for 24 madeleines.

Most madeleine pans have 12 cups, so you’ll probably need to use the same pan twice. Fortunately, you can snack on the first batch of madeleines as you’re preparing the second.

Bake for 8 minutes, or until edges are light brown and ever so slightly crispy. Cool in the pan for 1 or 2 minutes, loosen with a knife, and invert onto a rack to finish cooling.

Dust with powdered sugar and serve while still a little warm. You can store them in a cookie jar, but they’ll get a little sticky; best to leave them on the counter, under a cake dome. They won’t last more than a day, anyway.

Variations include using lemon extract and lemon zest, or almond extract, and orange zest.

I think lime madeleines would be excellent.

Try adding spices like cinnamon, vanilla, or cardamom. Get exotic and add a little rosewater or lavender syrup.

There’s also a cone-shaped British madeleine that’s coated in a jam, rolled in dried coconut, and topped with a candied cherry. You’re only limited by your imagination.

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