English coconut madeleines - recipe

Ingredients

Recipe , Coconut , Madeleines , English madeleines

1

Preheat the oven to 180° (160°C fan, gas 4). Lightly grease 8 moulds and line with baking paper.
2
Mix together the sponge ingredients until combined and fill each of the moulds half way.

For this step you'll need:
- 100g Self-raising white flour
- 100g Butter (unsalted) softened
- 100g Unrefined golden caster sugar
- 2g Egg(s) (free range) large
- 1tsp Baking powder
- 1tsp Vanilla bean paste
3

Stand the moulds on a baking tray and bake for 20 minutes until well risen and cooked throughout.
4

Leave to stand for 5-10 minutes before gently removing from the moulds. Carefully peel the baking paper off and leave to completely cool on a wire rack.
5

When fully cooled, slice the bottom of the cakes to make a flat base so that they stand up.
6
Heat up the jam and stir until smooth.

For this step you'll need:
- 100g Raspberry jam
7
Sprinkle the coconut out on to a plate or baking tray making it easy for the cakes to be rolled in.

For this step you'll need:
- 100g Dessicated coconut
8

Carefully spread the warm jam over the cake. You can use a fork to spear the base of the cake to prevent your hands from getting sticky.
9

Once covered, roll the cakes in the dessicated coconut to coat or sprinkle over whilst rotating.
10
For the finishing touch place a raspberry on top. Store in an air tight container and consume within 3 days.

For this step you'll need:
- 8 Raspberries

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