These amazing and fluffy Petite Pandan Almond Cakes is one of my latest creative recipes that I would like to share. These mini cakes resemble madeleines, but much softer and accompanied with a rich aroma.

For myself, I’ve picked the flavours of Pandan and Almond for a fusion of fragrance and nuttiness!

These Petite Pandan Almond Cakes are made using the Rabbit and Bear silicone mould from OKAIMONO who also ships globally. Additionally, the finished product can be easily decorated for an absoultely adorable finish. Should you be giving the mould a miss, you would be able to replicate these using your madeleine mould too.

Furthermore, understanding that the concept of making genoise can be foreign, the joint video attached to this recipe will be able to solve some of your queries! In short, the genoise involves the suspension of air in batter, and is used in Italian and French cuisine.

For international bakers reading this, I just realized I haven’t introduced what is Pandan! Pandan is a fragrant plant with amazing flavours that is incorporated into Southeast Asian bakes. Additionally, it gives a distinct and bright green colouration as seen in these Petite Pandan Almond Cakes.

Fret not if you do not plan to use Pandan for these taste great with Vanilla, Coffee or even Chocolate flavourings!

Without further ado, the recipe!

Petite Pandan Almond Cakes Recipe
by Javier Tan October-26-2021

These Petite Pandan Almond Cakes resemble madeleines, but much softer through the genoise method and accompanied with a rich aroma.


  • 1/2 Cup or 50g of Almond Flour, Sifted
  • 1/4 Cup or 30g of All-Purpose / Plain Flour, Sifted
  • 2 Large Eggs (55g each, incl shell)
  • 1/4 Cup + 2 Tablespoons or 70g Caster Sugar (Can be reduced to 50g for less sweet)
  • 1/3 Cup or 75g of Salted Butter, Melted and Cooled to Room Temp (60g for batter, 15g for greasing)
  • 1/2 to 1 Tsp Pandan Extract (to taste)
  • Pinch of Cream of Tartar (optional)


  1. On a hand mixer or stand mixer, beat the 2 eggs  and caster sugar on medium speed until frothy or tripled in volume (6 – 8 minutes). Add a pinch of cream of tartar to make it easier to whip.
  2. Then, fold in the sifted almond and all-purpose flour until a single consistency is achieved with no more clumps. Do not overfold.
  3. Next ,fold in the pandan extract and 60g of melted butter.
  4. Subsequently, refrigerate the batter in a piping bag for 30 mins. Nearing the end, preheat your oven to 160 degrees C.
  5. Grease your mould with the remaining butter and pipe the batter in until its 2/3 filled.
  6. Bake for about 15 – 19 minutes or until golden brown at the edges and the finished cakes will shrink slightly away from the mould.
  7. Cool for about 10 minutes before un-moulding.
  8. Decorate if desired.
  9. Serve and enjoy!


  • Prep time: 1 hour
  • Cook time: 20 mins
  • Total time: 1 hour 20 mins
  • Yield: About 10 – 12 Petite Pandan Almond Cakes


  1. If you would like to be updated with more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store in an airtight container at room temp for up to 3 days, and refrigerator for up to 5 days.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!
  4. This is a collaborative effort between OKAIMONO and Singapore, and the mould can be found here.

– Bakeomaniac, Javier Tan