These French classics get the British tea party treatment with a fluffy vanilla sponge coated in cherry jam, desiccated coconut and a cherry on top!
Cream together the butter and sugar until fluffy. Add in the flour, eggs, baking powder and vanilla bean paste until well combined.
Grease the madeleine mould with a little butter and divide the mixture between the 8 moulds.
Place in the oven and bake for 8-10 minutes at 200°C/180°C fan/400°F/Gas 6 or until risen and golden.
Allow to cool in the mould for 5 minutes and then very carefully remove and transfer to a cooling rack.
Once slightly cooled, trim the cakes if they have domed so that they are flat. Turn upside down so that the widest part of the madeleine is the bottom.
Heat the jam with 1 tbsp of water on low until spreadable.
Spoon or brush the jam over the top and sides of the sponges.
Toss in the desiccated coconut.
Top each with half a glacé cherry to finish.