Bomee Ki's Kugelhopf madeleines recipe
Fluffy, sweet sponge cakes with a zesty, rum twist

This recipe by Bomee Ki, chef and co-owner at Sollip, combines a French cake classic with the flavours of Kugelhopf, a festive German Bundt cake. Golden and fluffy, each sponge is enriched with the warm flavours of rum and citrus. Brushed with fruit liqueur and rolled in sugar, these treats are best enjoyed warm.
You'll need a madeleine mould, a piping bag, and the time to soak the fruits overnight.
Ingredients (serves 4-6)
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
For the fruit preparation
- 1 vanilla pod
- 60g gold rum
- 10g orange liqueur
- 150g golden raisins
- zest of 1 lemon
- 30g candied orange peel
- 30g candied lemon peel
For the madeleines
- 90g butter
- 2 large eggs
- 15g honey
- 85g caster sugar
- a pinch of salt
- 90g white bread flour
- 1 tsp baking powder
- granulated sugar, to serve
Method
- First, prepare the fruits. Split open the vanilla pod and scrape out the seeds. Put the rum and the orange liqueur in a bowl and add the vanilla pod and seeds, raisins and lemon zest. Leave to soak overnight.
- Chop the candied orange and lemon peel. Add them to the bowl.
- Preheat the oven to 180C/160C fan/Gas Mark 4.
- To make the madeleines, melt the butter in a pan over a medium heat until it reaches 75C and turns a light golden brown.
- In a bowl, whisk the eggs. Then add the honey, the sugar and the salt, combining well. Sift in the bread flour and baking powder.
- Pour in the melted butter and mix until fully incorporated.
- Drain the fruits and put the liquid to one side. Fold most of the fruit into the batter, but keep 50g for sprinkling on top before baking.
- Rest the batter for 1 hour, ideally in the fridge.
- Lightly butter and flour the madeleine moulds.
- Pipe batter into each madeleine mould until about three-quarters full. Use the 50g reserved soaked fruit to place a little fruit on top of the batter in each mould.
- Bake in the oven for 8 minutes, until golden brown.
- Remove from the moulds, brush all over with the reserved fruit liquid, roll in granulated sugar and serve warm.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.
-
June 15 editorial cartoons
Cartoons Sunday's political cartoons include FEMA folding, a Father's Day card for Elon Musk, and new lyrics to the "Marines' Hymn"
-
5 worm-ridden cartoons about RFK. Jr and the CDC
Cartoons Artists take on vaccine advisers, medical quackery, and more
-
Will 2027 be the year of the AI apocalypse?
A 'scary and vivid' new forecast predicts that artificial superintelligence is on the horizon A 'scary and vivid' new forecast predicts that artificial superintelligence is on the horizon
-
Critics' choice: Restaurants that write their own rules
Feature A low-light dining experience, a James Beard Award-winning restaurant, and Hawaiian cuisine with a twist
-
One great cookbook: 'The New Book of Middle Eastern Food'
The Week Recommends Where the academic and the practical coexist
-
Summertime eating is good at these 7 restaurants across the country
The Week Recommends Patios and big flavors are in season
-
Green bean, almond and peach salad recipe
The Week Recommends Thomas Straker's fresh dish is summer in a bowl
-
Green goddess salad recipe
The Week Recommends Avocado can be the creamy star of the show in this fresh, sharp salad
-
Critics' choice: Steak houses that break from tradition
Feature Eight hours of slow-roasting prime rib, a 41-ounce steak, and a former Catholic school chapel turned steakhouse
-
America's favorite fast food restaurants
The Explainer There are different ways of thinking about how Americans define how they most like to spend their money on burgers, tacos and fried chicken
-
The best lemon pepper wings in Atlanta
Feature Marinated turkey wings, a Korean barbecue sauce combo and an off-menu staple