I’ve been missing afternoon teas recently so knew I needed to create a recipe that captures some of my favourite parts. Don’t worry it’s not a recipe for cucumber cake! But a recipe Earl Grey Madeleines. These delicate sponges are infused with the iconic flavour of Earl Grey tea leaves with subtle citrus flavour from the bergamot. The madeleines are also dipped in white chocolate for a touch of vanilla flavour, which also brings out the shell shape of the madeleines.
These little cakes are perfect for an afternoon tea, their small size is better than a big slice of cake loaded with frosting. Which in my book means you can definitely have more than one of these beauties.
My tin isn’t a true classic madeleine tray but have done the recipe in both styles and works really well, and remember you want that little hump on the back, they shouldn’t be flat! Due to the sugar content in the mixture, it’s best to butter your moulds and chill the tray in the fridge until needed to help to remove them from the tray when baked. If you have a good non stick tray it’s worth trying the tray without butter on one of the holes before filling the whole tray up, trust me many hours spent trying to pry out madeleines from a ‘nonstick’ tray.
Equipment You'll NeedPrint
Makes 12 Madeleines
- 135g Plain Flour
- 4g Baking Powder
- A Pinch of Table Salt
- 165g Free Range Egg (approx 3 Large Eggs)
- 110g Caster Sugar
- 132g Unsalted Butter (plus some extra for greasing the moulds)
- 18g Dark Brown Sugar
- 18g Honey
- 1 1/2 tsp Earl Grey Tea
- 75g White Chocolate, melted
- Weigh out all the ingredients, to begin with as this is the most time-consuming part of the process.
- Place the flour in the bowl and sift in the baking powder and the salt. Whisk together and set aside.
- In a small pan gently melt the butter, brown sugar and honey over medium heat to dissolve the sugar for about 1 minute. Stir in the loose tea and set aside.
- Combine the egg and caster sugar in the bowl of a stand mixer with the whisk attachment and mix on medium-high speed for 1 about 1 minute. Increase the speed to high and whisk for 4 minutes, until fluffy.
- Remove the bowl from the stand mixer and fold in half the flour mixture, then fold in the remaining until just combined. Scrape the bottom to make sure none of the flour has settled at the bottom.
- Pour the warm butter mixture over the batter and fold until the batter is smooth. Pour the mixture into a piping bag and tie the top and chill overnight.
- Preheat the oven to 175C, brush the madeleine moulds with butter and chill in the fridge to harden the butter. If you have a good non-stick tin you might not need to butter the tin, check with one before using the whole tray.
- Piping the batter into each mould hole, about three-quarters full. Tap the bottom of the pan against the countertop to smooth the top of the batter.
- Bake for 7 to 8 mins until the tops are lightly browned and a skewer comes out clean. Immediately unmould the madeleines and leave to cool.
- Dip into the melted white chocolate and shake off the excess. Place on parchment paper and leave to set at room temperature.
- They are best on the day they are baked but can be stored for up to 1 day – if they last that long!
- Category: Cakes
- Method: Baking
- Cuisine: British
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