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Anglo-Franco Madeleines

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Coconut (175)      Cupcakes (79)      Jam (55)      Cherries (27)      Madeleines (1)     

There are two types of madeleine cakes: a French version and and English version. Mine is a combination of the two. French madeleines are fatless sponges, in which the cake mix is poured into sea shell shaped moulds. The English, however, decided to jazz them up by adding butter, and covering them in jam and coconut. With my cupcakes, I filled sea shell based moulds with the fatless sponge recipe, but used wholemeal flour instead of the traditional white, and then added all the fancy English toppings. And voila-there-you-have-it, Anglo-Franco madeleines. Based on the brands I used, each cupcake is about 97 calories.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: 9 servings

100g wholemeal self-raising flour
2 large eggs
50g Xylitol sweetener (or caster sugar if you prefer)
2 tbsp desiccated coconut
1 tbsp jam
1 1/2 tsp water
4 1/2 glace cherries

Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Beat the eggs and sweetener/sugar together.
Beat in the flour with one teaspoon of water.
Spoon the mixture into sea shell shaped moulds and bake in the oven.
Add half a teaspoon of water to the jam and warm up in the microwave.
Dip the top of the madeleines into the jam, then coat in desiccated coconut.
Chop the cherries in half and put them on top of the cupcakes.

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