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.
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.
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