Napolitaines

Name: Napolitaines
Cuisine: Mediterranean, French, European
Ingredients: 250g sifted white flour; 175g margarine or butter; raspberry jam (about 50 grams); 2 cups icing sugar; 1-2 tablespoons rum; 2 drops red food colouring; 4 tablespoons milk or water at room temperature; 2 teaspoons vanilla extract (optional)

9 steps

This recipe for Napolitaines, a cake is unique to Mauritius and very popular, was submitted to Cook the Commonwealth by Clancy Philippe. Madeleine and Clancy Philippe have written articles and contents for numerous magazines, food guides and reviews on Mauritian Cuisine, such as the “Foods and Drinks” section of the Lonely Planet Guide to Mauritius, Rodrigues and Seychelles. Their web site “Recipes from Mauritius” broke new ground in 1994 and was the first web site ever created to promote Mauritian Cuisine. It has since sustained its number 1 Google rating. They have also assisted in the compilation of Mauritian food related articles published by various writers and marketing agencies. They have also researched the original recipes from which many of today’s Mauritian dishes originated from. This has led to many interesting discoveries in relation to the close and emotional relationship between the settlement history of Mauritius and the evolution of Mauritian Cuisine. This emotional relationship is important as there is nothing like good Mauritian food on the table to bring Mauritians together, wherever they may be worldwide. Since Madeleine’s passing in 2011, Clancy co-wrote with the help of Madeleine’s recipe notes, the Gourmand “Best in the World” Award winning book “Best of Mauritian Cuisine”. This book has enjoyed enormous success and is now distributed and sold worldwide.

Updated at: Thu, 17 Aug 2023 09:03:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories222.3 kcal (11%)

Total Fat9.8 g (14%)

Carbs31.9 g (12%)

Sugars18.6 g (21%)

Protein2 g (4%)

Sodium89.9 mg (4%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

250gwhite flour

sifted

175gmargarine

or butter

50 gramsraspberry jam

2 cupsicing sugar

1 tablespoonsrum

2 dropsred food colouring

4 tablespoonsmilk

or water at room temperature

2 teaspoonsvanilla extract

optional

Instructions

Step 1

Rub margarine or butter into the flour and make into a soft dough. (Use a little more margarine or butter if necessary but do not use water). Sprinkle in the rum to give it that special Mauritian flavour.

Step 2

Wrap up the dough in plastic wrap completely and allow to settle in the cool for 30 minutes.

Step 3

Roll dough out on a lightly floured surface to a thickness of about 4 mm.

Step 4

Cut small rounds, about 5 cms in diameter from it. Re-roll trimmings and cut more rounds.

Step 5

Place them on lightly greased baking sheets in a mid oven position and bake them in a preheated oven (180°C) until cooked but still “beige” in colour, not brown.

Step 6

Allow to cool down. When cool, spread jam over half of the biscuit rounds and cover with the remaining ones.

Step 7

Place the icing sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth and pourable glaze. Towards the end, add the one or two drops of red food colouring with the glaze and blend in the colour well into the mix. Be careful not to add excess colouring. Once the glazing turns pink, stop.

Step 8

Place the biscuits on a wire baking tray. Individually pour the glazing over the biscuits. Any excess glazing will drop through thus ensuring that the biscuits are fully glazed.

Step 9

Place in a warm open environment and allow the glaze to harden. Enjoy

View on tasteofmauritius.com.au

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