Coconut Madeleines - makes 12


  • 100g gluten free flour
  • 50g maize flour or cornflour
  • 50g ground almonds
  • 1 tsp gluten free baking powder
  • 200g butter or margarine, at room temperature
  • 200g unrefined caster sugar
  • 4 eggs
  • a few drops of vanilla extract
  • 6 tbsp raspberry jam
  • desiccated coconut

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Fill a muffin tray with 10 muffin cases

Preheat oven to 190°c / 375°f / gas mark 5

Combine the gluten free flour, maize flour, ground almonds and gluten free baking powder. Sieve together 4 times to combine.

Cream together the caster sugar and butter until light and fluffy. It is best to do this using a food mixer with a beater attachment or use a hand held electric mixer.

Crack the eggs into a bowl and beat lightly with a fork. Beat the egg into the creamed mixture a bit at a time making sure to beat in each addition properly before adding the next. If the mixture starts to split, mix in a spoonful of the flour. Add the vanilla.

Fold in the flour.

Divide the mixture equally between the 10 cases and bake for 18 – 20 minutes until firm to touch and a knife inserted comes out clean.

These will rise above the top of the case. Leave on a cooling wire until completely cold before finishing.

Take the sponge out of the cases and turn upside down. You may need to carve the tops off the cupcakes so they will stand up.

Place 6 tbsp jam into a saucepan with a drop of water, place on a low heat, stirring until runny.

Pour some desiccated coconut onto a plate.

Use a pastry brush to spread jam all over the sponges.

Lift with two forks and roll around in the coconut until coated all over. Place on a plate to set.

how to make this recipe dairy free...

Use dairy free margarine in place of the butter.

Gem's hints and tips

In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.

If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.

If you can’t find maize flour then cornflour is easily available and makes a good substitute.  There isn’t much difference but I do prefer maize flour.  See resources.

Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.

Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a sharp knife in hot water and wipe clean between slices.

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