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Madeleines are very small sponge cakes made in a shell shaped mould. They make an excellent combination with a cup of tea. The madeleines could be eaten plain or coated with jam and Desiccated Coconut.   
Makes 15

100 butter, softened, plus extra for greasing
100 Grams desiccated coconut
100 grams sugar
200 grams plain flour
2 eggs beaten
100 grams yogurt
50 grams glacé cherry, finely chopped
3 tablespoons cherry jam or any other jam or your choice

Preheat the oven to 160C.
Grease the madeleine moulds or ramkins and keep aside.
Blend the sugar and half the quantity of the desiccated coconut in a food processor till fine.
Remove into a mixing bowl and add the butter, flour, egg and yogurt.
Beat with an electric whisk until smooth.
Stir in the cherries.
Divide the mixture between the madeleine or ramkin moulds.

Place the moulds on a baking tray and bake for 35-45 mins until a skewer poked in comes out clean.
Cool for 10 mins, then turn out from the moulds to cool completely.

 The Madeleines could be eaten plain or coated with jam as below:

Heat the jam in a pan or microwave till melted. Tip the remaining coconut onto a plate.
Brush a thin coating of jam over each madeleine and roll in the coconut to cover each one fully.
Serve with Tea

This post first appeared on ANGLO-INDIAN FOOD - By Bridget White-Kumar, please read the originial post: here

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