These Madeleines filled with Pear Jam are delicious. The small cake is bouncy with crisp edges after baking. It’s best to serve these madeleines fresh and warm from the oven or to consume them within a day. The preparation is quick and easy by using a hand whisk. Just chill the batter in the refrigerator for 30 minutes after mixing. This step will help the mixture more thoroughly and produce a soft bouncy texture after baked. I used the old recipe which I liked and had shared it with you before (Lemon Chia Seed Madeleines). This time I added some beetroot powder to give a little pinkish sweet look on the small cake with some pear jam as filling. The jam filling is yummy, not too sweet but smooth and fragrant with some small soft pear cubes inside. The pear jam was a gift from a friend from France, not sure if this is available here. Anyway, you may use any fruit jam you have on hand to add as a filling in the madeleines.

Madeleines with Pear Jam ~ cute dainty small cakes

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Madeleines with Pear Jam

These Madeleines filled with Pear Jam are delicious. The small cake is bouncy with crisp edges after baking. It's best to serve these madeleines fresh and warm from the oven.

Author Ann Low

Prep Time 10

Cook Time 15

Chilling Time 30

Total Time 55

Course Dessert, Snack

Cuisine French

Difficulty Easy

Servings pieces

Ingredients

105 g cake flour or plain flour
1.5 tsp baking powder
3/4 tbsp beetroot powder
2 large eggs
80 g caster sugar
1 tsp vanilla extract
1/2 tbsp lemon juice
150 g melted butter

Filling

French Pear Jam - or any fruit jam

Instructions

Sift flour and baking powder together and set aside.
In a bowl, lightly whisk egg. Add sugar and blend well till sugar dissolved followed by vanilla extract and lemon juice, mix well again. Pour in melted butter and stir well.
Sift in the flour mixture the second time directly into the egg mixture, then add beetroot powder. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).
Pour batter in madeleine pan (grease pan with butter and dust with flour) to half full and add 1/2 teaspoon of pear jam, then top with a little more batter to almost full.
Bake in preheated oven at 180 deg C for 12-15 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack. Lastly dust with some cocoa powder and serve.

Keyword madeleines, pear jam

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