ENGLISH MADELEINES
Give these French classics the British tea party treatment by baking the coconut sponges in a cone shape and serving with cherry jam glaze
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
- Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.
Nutrition Facts : Calories 641 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 53 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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