French Earl Grey Madeleines
Ultra light with delicate crispy edges, these little earl grey cakes are delicately infused with fruity, floral black tea.
- 140 g/5 oz butter, plus extra for greasing
- 2 tablespoons French Earl Grey
- 160 g/5 oz caster sugar
- 150 g/5.3 oz oz plain flour, plus extra for dusting
- 1teaspoon baking powder
- 2 eggs
- Pinch of salt
- ½ teaspoon vanilla essence
- Preheat the oven to 200°C/390°F. Grease a Madeleine cake pan with plenty of softened butter, then sprinkle lightly with plain flour.
- Melt the butter in a small saucepan then add French Earl Grey. Simmer carefully for 5 minutes on a very low heat until the tea has infused into the butter, ensuring the mixture doesn’t burn.
- Remove from the heat and strain immediately into a mixing bowl. Discard the tea leaves, and allow to cool slightly.
- In a separate mixing bowl, combine the flour, sugar and baking powder. In another bowl, whisk the eggs, salt and vanilla until well combined.
- Using a wooden spoon, gradually stir the egg mixture into the flour mixture until just combined. Slowly add the butter, taking care not to over mix, but ensuring butter is well incorporated. Cover with gladwrap and place in the fridge to rest for at least 1 hour.
- Add 1 tablespoon of batter to each mould then place in the oven. Bake for 9 minutes, turning the tray halfway, until madeleines are light golden. The cakes should get little humps on the back, and should spring back when lightly touched.
- Remove tray from the oven and allow to rest for 5 minutes. Gently remove the madeleine cakes from the tray and allow to cool completely on a wire rack.
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