English Madeleines

English Madeleines are what, years ago when I was a child, were known in England as Madeleines.  That single word name has been assigned, it seems, to the little French cake which is baked in a scallop shaped mould or tray.  But English Madeleines, as I shall call them, though it sticks in my clack to do so, are a larger cake made of sponge and coated in jam, rolled in coconut and topped with a glace cherry.   They aren’t to be found much these days, in cake shops at least.  But my sister Margaret, who lives in Canada suggested that I make some.  So, ever the one to rise to the challenge I procured some mould and set about the task.  Now my moulds may be larger than some, at 120ml, but recipes that I saw suggested that size.  

The recipes, all of which were much the same, suggested that I would get 8 or 10 madeleines from teh mixture.  In the event I only got six, which is good enough for a trial.  

The moulds I used are dariole moulds, a slight cone shape, so wider at the top than at the base, even though that doesn’t seem apparent from the photo below.

The recipe is simple, since it is only a few ingredients, and they all go in the bowl together to be mixed.

Then it is just a case of dividing the mixture between the moulds, baking, cooling and decorating.  What could be easier?  Nothing much I don’t suppose.

Mine turned out very nicely and look very edible, I think.  I am saving them to be shared with others tomorrow, but it is difficult to resist eating one right now.

Just as as aside, I am sure you could make these in a muffin tin, if you don’t have dariole moulds, they will look just as good and taste the same.

 Ingredients:
for the cakes:

• 100g self raising flour
• 100g softened unsalted butter
• 100g caster sugar
• 1tsp baking powder
• 2 large eggs
• a few drops of vanilla extract

for the coating:

• 3 tbsp raspberry jam, melted and allowed to cool slightly
• 50g dessicated coconut
• glace cherries

Method:

1. Preheat the oven to 180C/160c Fan/350F
2. Grease some dairole moulds and line the bases with parchment paper(6-10 moulds depending on size)
3. Place all the ingrediets into a mixing bowl and mix until fully combined and there are no lumps.
4. Divide the mixture into the moulds, filling each one until half full.
5. Place the moulds on a baking tray and bake for 20 minutes.
6. Remove from the oven and leave for 5 minutes, then turn out onto a cooling rack, the base of the cake becomes the top of the madeleine.
7. When cool level the bottoms of the madeleines, if uneven, so they stand straight.
8. Place the coconut onto a plate ready for rolling the cake into it.
9. Insert a fork into the base of a cake then brush all over the top and sides with the warm raspberry jam.
10. Roll the sides and top in the coconut until evenly covered.
11. Place on a plate and top with a glace cherry.
12. Repeat the same process for all the cakes.