MADELEINES and CHERRIES JUBILEE

VIRGIN COCONUT OIL “L’Exotique”

With summer fast approaching, roll on outdoor walks, sunshine, donning sunglasses … and picnics. For a fresh and colourful creation that you can make time and again throughout the summer months, try these soft madeleines served with cherries which we have gently cooked in coconut oil and then drizzled with colourful syrup.

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Preparation : 20 mins

Baking : 20 mins

15 madeleines

150 g eggs

110 g + 20 g sugar

150 g flour

5 g baking powder

100 g + 20 g Sublim’ “L'Exotique” organic virgin coconut oil

20 g honey

½ vanilla pod

300 g cherries

1 pinch of salt

4 tablespoons of red berry syrup (grenadine, cherry or blackcurrant) or blackcurrant cream

Ustensils

1 mixing bowl

mould(s) for the madeleines

1 frying pan

Préparation

1) For the madeleines:
crack the eggs into a mixing bowl, then add the sugar, honey and vanilla,
Add the melted coconut oil,
Combine the flour and baking powder,
Leave the batter to rest in the fridge,
Grease the moulds with coconut oil and dust lightly with flour. (skip this step if using silicone moulds),
Pour batter into the moulds up to ¾ full,
Preheat the oven to 190 °C,
Oven bake the madeleines for about 12 to 14 mins

2) For the cherries:
add 20 g of Sublim’ coconut oil into a frying pan
over a low heat, then add the cherries
and the sugar, coating the cherries with the melted sugar,
Add syrup or crème de cassis, and reduce a little

Allow to cool and serve with the madeleines.

* Suggestion: for an even more indulgent treat: serve with vanilla ice cream!

Soup, or puree?