Raspberry Madeleines. Madeleines are small french tea cakes baked in a shell-shaped mould with a slight bump on one side. Although these small buttery sponge tea cakes can be had on their own, I prefer dipping my Madeleines in Raspberry Syrup and then coating them with desiccated coconut.
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Perfect for your morning or afternoon tea times or your kid’s birthday parties. These pretty-looking teacakes or madeleines are sure to impress little kids and adults as well. The desiccated coconut gives them a wonderful crunch.
These madeleines are soft and buttery inside with a golden crust. You could just bake them and sprinkle them with some powdered sugar. But the Raspberry syrup and coconut enhance the overall flavour of these Madeleines. Either way, they are so delicious.
Today I am going to share my recipe for Madeleines and you will be amazed at how simple they are to make at home. I do not have a madeleine mould and I am using a muffin tray with liners to bake my madeleines.
Raspberry Madeleines on YouTube
Raspberry Madeleines Recipe
These soft and fluffy Raspberry Madeleines are simple to make at home with basic sponge cake ingredients. The Raspberry syrup and desiccated coconut add to the overall flavour and taste of the madeleines.
Let’s go through the Raspberry Madeleines Recipe and the ingredients.
Yields: 15 to 16 small tea cakes
Prep Time: 15 minutes
Baking Time: 20 minutes at 170 deg C
- Ingredients for the Madeleines
- All-purpose flour – 150 grams
- Butter – 100 grams
- Caster Sugar – 100 grams
- Eggs – 02
- Milk – 1/4 cup
- Vanilla essence – 1/2 tsp
- Baking powder – 1 tsp
- Salt – 1/4 tsp (if using unsalted butter)
- For the Raspberry Syrup
- Granulated Sugar – 1 cup
- Water – 1/2 cup
- Raspberry Essence – 1/2 tsp
- Raspberry Colour – 1/2 tsp
- For the Decoration
- Desiccated coconut – 50 grams
- Glazed cherries – 25 grams
How to make Raspberry Madeleines
STEP I. Sift all-purpose flour and baking powder a few times if you want your madeleines to turn out light and fluffy. I like to sift my flour at least three times with the baking powder for all my cakes this way they turn out so light.
STEP II. Beat butter and caster sugar until the butter turns pale. Then add the eggs one by one and continue beating till the mixture is light. Next, add the flour and mix gently with a spatula or with the electric beater on a low speed. Also, add the vanilla essence and mix well.
STEP III. Spoon the batter into a madeleine mould or a lined muffin tray. Fill the liners only 3/4th with the batter. Tap to remove any air bubbles.
STEP IV. Bake the tea cakes in a pre-heated oven for 20 minutes at 170 deg C or until a skewer inserted comes out clean. Remove the cakes from the tray and then allow them to cool on a cooling rack.
STEP V. Raspberry Syrup. To make Raspberry syrup, melt 1 cup sugar in 1/2 a cup of water in a saucepan over medium heat. When sugar melts completely, switch off the heat and add in the Raspberry colour and Raspberry essence. Allow to cool down before dipping the madeleines into the syrup.
STEP VI. Now when the Madeleines and the syrup have cooled completely. Remove the liners from the madeleines and dip each one into the Raspberry syrup with the help of a fork. Let the excess syrup drip out. Then roll the madeleine into the desiccated coconut. Dust off the excess coconut and set the madeleines aside.
STEP VII. Once all the madeleines have been dipped and coated, you can decorate them with a topping of jam or cherries if you love to impress.
Serving Suggestions
Although these Madeleines are super delicious just baked, dipping them in Raspberry syrup and then coating them with desiccated coconut enhances the overall taste and texture of these madeleines.
Serve Madeleines with your favourite cup of tea or coffee just plain or dress them in raspberry syrup and coconut. These pretty pink tea cakes will make your tea time special!
Other Cake Recipes you may love to try
Desiccated Coconut Cake Recipe (Easy)
Banana Walnut Loaf Cake Recipe | Banana Cake
Moist Carrot Cake with Raisins and Walnuts
Coconut Cake with Fresh Coconut
Printable Recipe Card
Raspberry Madeleines
Ingredients
Ingredients for Madeleines
- 150 grams All-purpose flour
- 100 grams Butter
- 100 grams Caster Sugar
- 02 whole Eggs
- ¼ cup Milk
- ½ tsp Vanilla essence
- 1 tsp Baking powder
- ¼ tsp Salt if using unsalted butter
For Raspberry Syrup
- 1 cup Granulated Sugar
- ½ cup water
- ½ tsp Raspberry Essence
- ½ tsp Raspberry Colour
For Decoration
- 50 grams Desiccated coconut
- Few cherries
Instructions
How to Make Madeleines
- Sift all-purpose flour and baking powder at least 3 times.
- Cream butter and caster sugar with a whisk or an electric beater until the butter turns pale.
- Next, add the eggs one by one and continue to beat until fluffy
- Now add the all-purpose flour little by little and mix gently with a spatula or with the beater on low speed. Also, add the milk and vanilla essence and combine well.
- Line a muffin tray with cupcake liners and scoop the batter into it until ¾th full.
- Pre-heat the oven and bake the madeleines for 20 minutes at 170°C.
How to Make Raspberry Syrup
- Add 1 cup sugar and ½ cup water to a saucepan and melt the sugar on medium heat.
- When the sugar has completely melted, switch off the heat and add raspberry colour and essence. Allow the syrup to cool.
Decorate the Madeleines
- Once the madeleines and syrup have cooled completely. Remove the liners from the cupcakes.
- Dip each madeleine into the Raspberry syrup and then roll in the desiccated coconut.
- Top each maleleine with jam or cherry and serve.
Notes
- Do not overbake the madeleines.
- Be creative and decorate the madeleines
If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Please leave your comments and also give the recipe your star ratings. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.
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