Madeleines Recipe |
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You will need:- 4 oz. self raising flour pinch salt 4 oz. butter or margarine 4 oz. castor sugar 2 eggs, lightly beaten For the decoration:- 4 tablespoons apricot or raspberry jam 3 oz. desiccated coconut glace cherries angelica
Preparation Time:- 20 minutes
Cooking Time:- 12 minutes
Oven Setting:- 425°F; Gas Mark 7
Sieve flour and salt together. Cream fat and sugar until light and fluffy, then beat in eggs one at time. Fold in dry ingredients with a metal spoon and mix thoroughly. Half fill 18 well greased dariole tins. Bake in the center of a hot oven for 12 minutes, or until firm and golden brown. Remove from tins and cool on a wire tray.
Heat the jam gently to soften and beat out any whole pieces of fruit. Insert a fork into the base of the cakes and spread the jam over the sides and top. Put the coconut on to a flat plate or a sheet of greaseproof paper. Roll the cakes in the coconut and press firmly on to the sides with a palette knife. Do not put too much coconut on the top of the cakes. Remove the fork.
Decorate each cake with a glace cherry and two diamonds of angelica.
Quick Tip
To brown coconut: put fine coconut on greaseproof paper on a baking sheet. Place in a cool oven and brown gently. Allow to cool. Store in an airtight jar and use for coating sides and tops of cakes.
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