By Hannah Phillips
Prue Leith's English Madelines
10 steps
Prep:30minCook:10min
These French classics get the British tea party treatment with a fluffy vanilla sponge coated in cherry jam, desiccated coconut and a cherry on top! from great british bake off.
Updated at: Fri, 01 Dec 2023 15:18:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories298.6 kcal (15%)
Total Fat17.5 g (25%)
Carbs31.9 g (12%)
Sugars21.3 g (24%)
Protein3.7 g (7%)
Sodium232.8 mg (12%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
for the cakes
100gunsalted butter
softened
100ggolden caster sugar
100gself-raising flour
2eggs
large
1 tspbaking powder
1 tspvanilla bean paste
for the decoration
Instructions
equipment
Step 1
8 x 90ml silicone dariole / English madeleine mould
Step 2
Cream together the butter and sugar until fluffy. Add in the flour, eggs, baking powder and vanilla bean paste until well combined.
Step 3
Grease the madeleine mould with a little butter and divide the mixture between the 8 moulds.
Step 4
Place in the oven and bake for 8-10 minutes at 200°C/180°C fan/400°F/Gas 6 or until risen and golden.
Step 5
Allow to cool in the mould for 5 minutes and then very carefully remove and transfer to a cooling rack.
Step 6
Once slightly cooled, trim the cakes if they have domed so that they are flat. Turn upside down so that the widest part of the madeleine is the bottom.
Step 7
Heat the jam with 1 tbsp of water on low until spreadable.
Step 8
Spoon or brush the jam over the top and sides of the sponges.
Step 9
Toss in the desiccated coconut.
Step 10
Top each with half a glacé cherry to finish.
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