Callum Hann’s Madeleines with Blood Orange Syrup & Mascarpone
Callum Hann Sprout recipe as created for the 2026 Citrus Season Launch at the Adelaide Central Market
INGREDIENTS: (makes 12)
- ½ cup plain flour
- 1 teaspoon baking powder
- ⅓ cup caster sugar
- 2 eggs
- 80g butter, melted
- 1 tablespoon honey
- 1 teaspoon vanilla bean paste
- ⅔ cup mascarpone
For the blood orange syrup:
- juice of 1 large or 2 small blood oranges
- 1 rosemary sprig
- 50mL honey
- 50ml water
METHOD
- Preheat oven to 180°C (fan-forced). Lightly grease a 12-hole madeleine pan with cooking oil spray.
- Sift flour and baking powder into a large bowl. In a separate bowl, whisk sugar, eggs, butter, honey and vanilla until well combined. Gradually add to flour and fold gently until a smooth batter forms. Spoon about a dessert spoon full of batter into each hole of the madeleine tin. Bake for 8-10 minutes or until light golden brown and cooked through.
- Meanwhile, make the blood orange syrup, combine all ingredients in a small saucepan over medium-high heat. Simmer for 4-5 minutes or until a light syrup forms. Set aside to cool slightly, discard rosemary.
- Serve madeleines with a good drizzle of blood orange syrup and a dollop of mascarpone.
