English Coconut Madeleine.

These adorable little cakes are a great addition to any afternoon tea.Fluffy mixed fruit flavored sponge coated in jam and dedicated coconut..English Madeleine are different from their counterpart French madeleines.While the French make their sponge cake in a shell like shape,the English smoother it in jam and roll in desicated coconut and is in cone like shape.

Although the original recipe calls for baking the batter in Dariole Moulds I have used muffin liners.

This is my moms recipe and has many memories attached to it as she used to bake it for me in my childhood…

Here goes the recipe…


100 gms Butter

100 gms Sugar.

100 gms Flour.

2 Eggs.

1/2 tsp Mixed Fruit Essence.

1 tsp Baking Powder.

3-4 tbsp Mixed Fruit Jam.

50 gms Desiccated Coconut

3 glacé cherries, halved ( I have used tutti frutty)

Preheat oven to 180 C .

Grease 6 dariole moulds (or a muffin tin)

Cream butter and sugar and beat till pale and fluffy.

Add the eggs one at a time, beating well after each addition.

Add mixed fruit essence.

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 toothpick comes out clean.

Let cool on wire rack for 20 minutes.

When the cakes are almost cold, unmould them(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.

Remove in a plate and serve.

Happy Cooking!!!


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