Coconut Snowball Madelines Recipe

Snowball madeleines

Name: Snowball madeleines
Total time: 50 min
Yield: Makes 12
Ingredients: 165g unsalted butter softened, plus extra for the tin; 165g caster sugar; 1 lemon zested; 3 large eggs; 1 tsp vanilla extract; 165g self-raising flour; 160g seedless jam (cherry or raspberry); 125g desiccated coconut; 12 glacé cherries; red edible glitter; 100ml double cream; 50ml advocaat; 1 tsp caster sugar

Edd Kimber

Published: December 21, 2019 at 10:24 AM

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Makes 12

Easy

Total time: 50 mins

+ cooling + freezing

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Give the English madeleine a festive spin by infusing with the flavours of a classic snowball cocktail

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Complete the dish

Try these snowball madeleines then check out our Christmas cupcakes, stollen, stollen bites, yule log and more Christmas baking recipes.

These individual cakes have been created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: "The only thing English madeleines have in common with their cousins from across the Channel is their small size and the name. The homegrown variety is a simple butter cake rolled in jam and coconut, not dissimilar to the Aussie lamington."

Ingredients

Nutrition

MADELEINE CAKES

165g unsalted butter

softened, plus extra for the tin
165g caster sugar
1 lemon

zested
3 large eggs
1 tsp vanilla extract
165g self-raising flour

COATING

160g seedless jam

(cherry or raspberry)
125g desiccated coconut
12 glacé cherries
red edible glitter

FILLING

100ml double cream
50ml advocaat
1 tsp caster sugar

Nutrition: per serving

kcal401
fat23.9g
saturates16g
carbs39.2g
sugars25.2g
fibre2.7g
protein4.3g
salt0.2g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4 and butter a 12-hole muffin tin.
step 2

Put the butter, sugar and lemon zest into a large bowl, and beat together using an electric mixer for 5 minutes until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Mix in the flour until a smooth batter is formed. Scoop the batter into the prepared muffin holes and bake for 15-18 minutes or until golden brown and the cakes spring back to a light touch. Check they are loose in the tin, then carefully remove onto a wire rack and cool.
step 3

Meanwhile, put the jam and 5 tbsp of water into a small pan. Cook over medium- high heat, whisking to break up the jam, until the mixture comes to a simmer. Cook for 2 minutes before pouring into a wide shallow bowl. Cool for 5 minutes. Scatter the desiccated coconut onto a large plate.
step 4

Use a serrated knife to remove any domes from the cakes and carefully cut out the middles, leaving a 2cm border. Whisk together the cream, advocaat and sugar until the mixture holds soft peaks. Spoon or pipe a little of the cream into each cake and seal with some of the cake off-cuts (see cook’s notes). Freeze for 10 minutes then roll the chilled cakes in the warm jam mixture, transfer to the coconut and roll to coatcompletely. Roll the cherries in edible glitter and use to top the cakes. These will keep for 2 days in a sealed container.

Use any left-over cake off-cuts to line a trifle or as a chef's treat.

Check out more of our Christmas baking ideas here...

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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