When I posted the picture for these english madeleines on instagram I mentioned that my house smelled of my childhood. And it surely did. In fact when I was washing the cupcake pan, it still smelled of the memories from my younger days, even though the madeleines had been removed and set aside a while back.
My mother used to make them when I was a kid. My brother and I loved them – bite after bite of buttery goodness. Although the original recipe calls for baking the batter in Dariole Moulds, my mom used to make them shaped like a regular cupcake- since she did not own a dariole mould. And then bathed them in jam and desiccated coconut. So I made them the same way in cupcake pans- not because I do not own dariole moulds (I actually don’t) but because that’s they way I remember english madeleines to be.
English madeleines are different from their counterpart French madeleines. While the french make the their sponge cake in a shell like shape, the english smother it in jam and roll it in coconut, losing the shell shape for a more cone like shape.
This recipe has been in our family for 20 plus years now, my mom got it from a UK edition of the Good Housekeeping Cakes and Pastry Cookbook. I remember going through this cookbook as a child and then later when I was in college, and now that I am baking in my own home I asked my mom to lend it to me. There is a lamington recipe that my mom made from this book as well. Hopefully I will get to share that recipe with you guys soon.
With things a little busy at my end I was thinking of posting this recipe later, but after V told me how a colleague came to his office asking for the recipe, I decided to post this sooner than later. And what better testament to how good something is than someone coming to you (or your husband) later and asking for its recipe.
- 100 grams butter
- 100 grams caster sugar (or the granulated sugar you get in US)
- 2 eggs, beaten
- 1 tsp vanilla extract
- 100 grams self raising flour ( or 100 grams flour sifted with 1 tsp baking powder and pinch salt)
- 3-4 tbsp red jam, sieved and melted ( I used raspberry jam- but you could also use cherry jam)
- 50 grams desiccated coconut
- 5 glacé cherries, halved ( I used maraschino cherries)
- Preheat oven to 180 C or 350 F.
- Grease ten dariole moulds ( or a muffin tin- I got 9 cupcake shaped madeleines from my batter).
- Cream butter and sugar and beat till pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add vanilla extract.
- Fold in half the flour, using a tablespoon. Fold in rest.
- Scoop the batter into moulds or muffin pan, filling them three-quarters full.
- Bake for 15-20 minutes until well risen and tester comes out clean.
- Let cool on wire rack for 20 minutes
- When the cakes are almost cold, (If you have used dariole moulds trim the bases so that they stand firmly) brush each cake with melted jam all across.
- Then either with the cake speared on a skewer or fork, roll the cakes in coconut to coat.
- Top each madeleine with half a glacé cherry.