With the jamun ripening it seems most appropriate to incorporate the purple fruit into more recipes. I haven’t baked in a while but I didn’t want something that will take days to finish or will have to given away. So these little French cakes called madeleines seemed just right. They can be very addictive too! Don’t you love the purple bits on them? The birds have also been very active on the jamun tree. None of the exotic ones but the common sparrows and mynas.
The recipe, by Rebecca Franklin, for these cakes are from my earlier post here but I made a few adjustments because of the fruit. Madeleines are small sponge cakes made in shell-shaped moulds. They are said to have originated in Commercy and Liverdun, two communes of the Lorraine region in north-eastern France. I have used jamun in cakes and muffins before but this is my first with madeleines.
Jamun has a slight acidic and astringent taste. So it’s best to leave it to macerate with the addition of sugar and lemon juice.
Ingredients for 12 madeleines:
(I made them in two batches as my tin has only six “shells”)
1/2 cup butter, melted+extra for greasing the tin
2/3 cup fine sugar+ extra for adding to the fruit
1/2 tsp vanilla paste
1/2 tsp lemon zest
1tsp lemon juice
3 large eggs
1 cup all-purpose flour
1/2 tsp baking powder
2 tbs icing sugar
|Ready to be baked|
Start with the fruit and choose the ripest ones as they are the sweetest.Remove the seeds by holding the ripe fruit between thumb and index finger. The flesh will separate from the seed easily.
Discard the seeds. Mash the fruit a bit using your fingers, add about a teaspoon of sugar and a teaspoon of lemon juice. Mix well and leave to macerate in its juices for about an hour. The colour will turn more intense by then.
Sieve the flour with the baking powder and keep aside.
Cream the butter and fine sugar till the mixture becomes light and fluffy.
Add the eggs one by one till well-combined and the mixture looks lighter in colour. Add the vanilla paste and the zest of lemon.
Gently fold in the flour/baking powder into the egg mixture.
Add the macerated fruit and its juices. Fold in.
Once the batter is smooth, cover it and keep it in the refrigerator for two hours.
Grease the madeleine moulds really well so that you the cakes will come off easily from the tin.
Preheat the oven to 180C. Take the batter out of the fridge and spoon the mixture into the mould. Bake for about 15-20 minutes till they are puffed and golden brown.
Remove and cool on a wire rack. Before serving, dust the cakes with icing sugar.
These cakes taste best the day they are made.