Madeleines for Madeleine, again!

I wrote this last year when my daughter came home to stay from University; now she has come home to stay for the weekend from her new job! I might be prejudiced, but i think she is rather amazing, so are the little cakes named after her 😉

Delighted to have my daughter home for a few days, and looking through the National Mark Calendar of Cooking,, the delightful 1930’s Ministry of Agriculture issued cookery booklet, I came across for October a recipe for madeleines… and as she is Madeleine, it seemed just right!

• 4 oz flour
• 2 eggs
• seedless raspberry jam
• 4 oz butter
• 4 oz caster sugar
• dessicated coconut
• glacé cherries and angelica for decoration

1. butter 10-12 thimble-shaped moulds
2. beat butter and sugar together until it is pale and fluffy
3. fold beaten eggs one by one into mixture
4. lightly fold in flour
5. three-quarter fill each mould
6. bake for 20 mins at 200ºC, 400ºF, gas mark 6 (this seems a little hot to me… but I’ll follow the recipe!)
7. take out of tins, cool upside down on a baking tray
8. it may be necessary to trim the bottoms so they all stand firm and are the same
9. when still warm brush with raspberry jam, roll in the coconut, and decorate with a sliver of cherry and angelica cut to look like leave