Madeleine Recipe Mary Berry

MADELEINES

Madeleines image

Bake a batch of these buttery little French cakes to have with a cup of tea or coffee. Equipment and preparation: You will need a 12-cup madeleine tray.

Provided by Michel Roux Jr.

Yield Makes 12-16

Number Of Ingredients 6

Ingredients

2 free-range eggs
100g/3½oz caster sugar
100g/3½oz plain flour, plus extra for dusting
1 lemon, juice and zest
¾ tsp baking powder
100g/3½oz butter, melted and cooled slightly, plus extra for greasing

Steps:

Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

ENGLISH MADELEINES

English madeleines image

Give these French classics the British tea party treatment by baking the coconut sponges in a cone shape and serving with cherry jam glaze

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Time 1h35m

Yield Makes 6

Number Of Ingredients 8

Ingredients

100g butter , softened, plus extra for greasing
200g desiccated coconut
140g caster sugar
140g plain flour
1 large egg
140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
85g glacé cherry , finely chopped
140g cherry jam

Steps:

Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.

Nutrition Facts : Calories 641 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 53 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

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