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English Madeleines
English Madeleines is a traditional English recipe for a classic mini cake baked in dariole moulds and coated in desiccated coconut before serving. The full recipe is presented here and I hope you enjoy this classic English dish of: English Madeleines.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
8
Rating: 
Tags : Baking RecipesCake RecipesBritish RecipesEnglish Recipes
Here is a classic English recipe that somehow seems to have fallen between the cracks of history. It's a great coconut covered mini cake that really deserves to be more widely known. This used to be a common tea time treat and I really can't work out why they've gone out of favour.
Ingredients:
230g Butter plus extra for greasing.
230g Caster Sugar
4 Eggs
230g Self-raising Flour
To Decorate:
Apricot Jam
Desiccated Coconut
4 Glacé Cherries, halved
Method:
Pre-heat your oven to 190ºC. Brush the insides of 8 dariole moulds with melted butter and set aside.
In a bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Sift over the flour and fold into the egg and creamed butter mixture. Divide the resultant batter between the greased dariole moulds.
Arrange on a baking tray and place in the centre of your pre-heated oven. Bake for 25 minutes until firm and springy to the touch.
Carefully turn out the cakes from the moulds and leave on a wire rack to cool completely.
Once cold, trim the wide ends so they will sit flat on a plate. Spread the sides and top with apricot jam then roll in the desiccated coconut to cover. Arrange a glacé cherry half on top and serve.
