These French classics get the British tea party treatment with a fluffy vanilla sponge coated in cherry jam, desiccated coconut and a cherry on top!
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Ingredients:
For the cakes:
100g unsalted butter, softened
100g golden caster sugar
100g self-raising flour
2 large eggs
1 tsp baking powder
1 tsp vanilla bean paste
For the decoration:
100g cherry jam
75g desiccated coconut
4 glacé cherries, halved
You will also need:
8 x 90ml silicone dariole / English Madeleine mould (you can get away with using a deep muffin/bun tray at a push).
Method
- Cream together the butter and sugar until fluffy. Add in the flour, eggs, baking powder and vanilla bean paste until well combined.
- Grease the madeleine mould with a little butter and divide the mixture between the 8 moulds.
- Place in the oven and bake for 8-10 minutes at 200°C/180°C fan or until risen and golden.
- Allow to cool in the mould for 5 minutes and then very carefully remove and transfer to a cooling rack.
- Once slightly cooled, trim the cakes if they have domed so that they are flat. Turn upside down so that the widest part of the madeleine is the bottom.
- Heat the jam with 1 tbsp of water on low until spreadable.
- Spoon or brush the jam over the top and sides of the sponges.
- Toss in the desiccated coconut.
- Top each with half a glacé cherry to finish.
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