These cute jelly bean Easter nests are easy to make with a canelle mould and Madeleine batter.
One of my favourite Easter cakes is an egg filled Easter nest. On a twist on the usual chocolate versions I’ve made a light and airy genoise Madeleine batter flavoured with lemon, baked in a canelle mould then served in an egg box, topped with jelly bean eggs. Simple, sweet and effective.
Madeleines never fail to impress and are deceptively easy to make. The trick is to cook them no more than an hour before you eat them. Happily you can make the batter up to 2 days in advance in store in the fridge.
If you do not like lemon try delicate flavours of orange, rose or vanilla instead. If you do not have a canelle mould use a mini muffin pan and slightly hollow out the top of the cake.
Jelly Bean Easter Nests
- 75 g unsalted butter ( – melted and cooled)
- 2 large eggs
- 90 g granulated sugar
- 100 g plain flour
- ½ tsp baking powder
- ½ tsp lemon essence / rose water / orange blossom water / vanilla extract – to taste
- 6 tsp buttercream (to hold the jellybeans in place)
- 36 jellybeans
- Warm the butter in a small pan, until melted and set to one side to cool.Whisk the eggs and sugar together until they have doubled in size and are light and fluffy.
- Slowly fold in the flour, baking powder and salt. Add the vanilla or orange flower water.
- Slowly add in the melted butter, gently folding all the time. When mixed cover the bowl and put in the fridge for at least 30 mins, the batter should be foamy and full of air.
- Put a dollop of the mixture into a well buttered canelle tray, or mini muffin pan, each mould should be about 2/3 full. Place in an oven at 375F/ 190C/ GM 5 for around 7-10 minutes until risen, golden and shrinking away from the edges of the mould.
- Leave for a few minutes and then turn out. Arrange a few Jelly Belly jelly bean eggs on each cake and serve in an egg box.
Jelly Bean Easter Nests recipe originally commissioned by Jelly Belly for their site. All opinions our own.