Madeleine is a traditional small sponge cake with a distinctive shell-like shape originally from the Lorraine region in north-eastern France.
During my last trip to France, I purchased a silicone madeleine baking tray (I can’t find them in Australia). Madeleines are easy to make and although it was my first attempt, I decided to make mine with a twist, using coconut sugar instead of plain caster sugar. Sourced from the flowers of the coconut tree, coconut sugar has been minimally processed and is abundant with nutrients and minerals. Coupled with a low GI-profile, it is the perfect alternative to brown and cane sugar. The sugar from coconut flowers tastes much like brown sugar but with a caramel and butterscotch twist.
- 2 large farm fresh eggs
- 100 grams organic coconut sugar
- 75 grams unsalted butter (melted, cooled)
- 100 grams plain flour
- 3 teaspoons baking powder
- ¼ teaspoon vanilla essence
- 40 grams desiccated coconut
- Whisk the eggs with the sugar until pale and fluffy.
- Add the cooled melted butter, and whisk until combined.
- Sift the flour with the baking powder and slowly whisk this into the sugar, egg, butter mixture along with the vanilla extract.
- Add the dessicated coconut.
- Cover the bowl with cling film and leave to rest for an hour.
- Butter and flour the madeleine baking tray and preheat oven to 170 degree C.
- Whisk the mixture again and then spoon into prepared tin.
- Bake for about 10 mins until risen and golden. Turn out onto cooling tray as soon as out of oven and dust with icing sugar.
Have you had madeleines before?
Did you like them?