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