These were a favorite of the French Novelist Marcel Proust, as they reminded him of his childhood.
These remind me of my first yachts in Juan-les-Pins, Antibes France in the mid 1970's, and now Paradise Cove in Malibu, California
These go well with some strong morning coffee or even afternoon tea. Preheat oven 350F
I like to make mine in cupcake pans as opposed to buying special madeline molds,plus they are bigger and so you get more, to enjoy
(everything at room temp.)
2 sticks butter (1 cup)
3 large eggs
1 cup sugar
1tsp grated lemon zest
1tsp vanilla extract
1 1/2 cups cake flour
1 cup apricot jam sieved
Shredded coconut
melt butter slowly in a heavy bottomed pan...then pour into a 1 cup measure and allow the solids to settle to the bottom.
Beat the eggs with the sugar and lemon zest in a bowl over simmering water (do not let the water boil)..beat with an electric hand mixer for 5 mins until mixture is light and thick.
Remove from water and add the vanilla.
Measure 3/4 cup of butter liquid and discard the solids.
Gently fold the flour into the egg mixture.
Then fold the liquid butter into the the same mixture.
Spoon into butter-floured cupcake pans..fill half way.
Bake middle shelf for 20-25 mins or until tops spring back when lightly pressed.
Cool in pans for 5 mins, then using a sharp pointed knife, loosen around the edges and empty onto wire racks.
Cool completely.
Repeat same steps with rest of batter with other cupcake pans.
1 hour before serving..warm the jam and strain/sieve..then pour over the little cakes.
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| Sprinkle lightly with powdered sugar or shredded coconut, after coating with warmed sieved jam. |
Variations use sieved strawberry or raspberry jam and serve with fresh LOCAL berries, omitting the coconut.
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