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Madelenes

New.Wife's picture
Ingredients
  Margarine 4 Ounce
  Caster sugar 4 Ounce
  Eggs 2
  Flour 6 Ounce (S. R)
  Vanilla essence 1⁄4 Teaspoon
  Warm water 2 Tablespoon
For decoration
  Raspberry jam 1⁄2 Pound (For Decoration)
  Desiccated coconut 4 Ounce
  Glace cherries 9
Directions

GETTING READY
1. Preheat the oven to Regulo 4 or 350°F.
2. Take 18 Madelene tins or small castle pudding tins, grease and flour them.

MAKING
3. In a stand mixer, add margarine. Beat until fluffy. Add sugar gradually and beat until light and fluffy. Add the eggs, one at a time and continue beating. Then add the flour and beat. Add vanilla essence and a little water in the end and beat until a nice, creamy, silky batter with a dropping consistency is formed. Add water to control the consistency.
4. Using a spoon, half fill the tins and stand them on a baking tray.
5. Bake a third of the way down the oven, for 15 to 25 minutes.
6. Remove the cakes from oven and let it to cool; then trim top level, if necessary, so they stand up straight.
7. In a basin, add in jam with 2 tablespoons of water in a basin and let it soften over hot water.

FINALIZING
8. On a piece of greaseproof paper, pile the desiccated coconut.
9. Apply warmed jam over the cakes. It is easiest to hold the cakes on a skewer.
10. Dip each brushed cake in desiccated coconut to coat.
11. Keep the cakes in their paper cases and keep 1/2 a glace cherry on each.

SERVING
12. Serve the warm cakes with tea.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Snack
Method: 
Baked
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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