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Recipes > Madelines
Guyanese and Trinidadian Recipes

Madelines

Ingredients

8 oz flour
1 tsp baking powder
8 oz margarine
8 oz sugar
4 eggs, beaten
Decoration
10 tbsp pineapple jam
6 oz grated coconut
Glacé cherries

Preparation

  • Sieve the flour and baking powder together.
  • Cream the sugar and the margarine until light and fluffy.
  • Add the beaten eggs a little at a time, creaming thoroughly after each addition. Fold in the flour with a metal spoon.
  • Half-fill 25 well-greased dariole pans, and bake in the centre of a hot oven for 12 minutes until firm and golden brown. Remove and cool on a wire tray.
  • Heat the jam gently to soften. Insert a fork into the base of the cakes and spread the jam over the sides and top.
  • Put the coconut onto a flat plate or sheet of grease proof paper. Press the coconut onto the sides of the cake with a spatula.
  • Decorate the top of each cake with half a glacé cherry.
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