Coconut Madeleines
7 Reviews
About our Coconut Madeleines recipe:
These adorable little coconut-flavoured cakes are a great addition to any afternoon tea. With fluffy vanilla sponge, deliciously-sweet raspberry jam and coated in desiccated coconut, they're a lighter treat which goes perfectly with a cup of Earl Grey tea.
Ingredients
For the sponge
- 100gAllinson's Self Raising Flour
- 100gButter (unsalted) (softened)
- 100gBillington's Unrefined Golden Caster Sugar
- 2gEgg(s) (free range) (large)
- 1 tspBaking powder
- 1 tspVanilla bean paste
For the decoration
- 100gRaspberry jam
- 30gDessicated coconut
- 8Raspberries
Method
Step 1
Preheat the oven to 180° (160°C fan, gas 4). Lightly grease 8 moulds and line with baking paper.
Step 2
Mix together the sponge ingredients until combined and fill each of the moulds half way.
Step 3
Stand the moulds on a baking tray and bake for 20 minutes until well risen and cooked throughout.
Step 4
Leave to stand for 5-10 minutes before gently removing from the moulds. Carefully peel the baking paper off and leave to completely cool on a wire rack.
Step 5
When fully cooled, slice the bottom of the cakes to make a flat base so that they stand up.
Step 6
Heat up the jam and stir until smooth.
Step 7
Sprinkle the coconut out on to a plate or baking tray making it easy for the cakes to be rolled in.
Step 8
Carefully spread the warm jam over the cake. You can use a fork to spear the base of the cake to prevent your hands from getting sticky.
Step 9
Once covered, roll the cakes in the dessicated coconut to coat or sprinkle over whilst rotating.
Step 10
For the finishing touch place a raspberry on top. Store in an air tight container and consume within 3 days.