Earl Grey, Honey & Lemon MadeleinesYum
Autumn is a time for changing leaves, a chilly nip in the air (in Ireland anyway!), and warming, comfort food. Aside from Macaroni Cheese (the ultimate comfort food, in case you didn’t know), Madeleines make a great autumnal treat, accompanied by a hot cup of tea of course!
For others, autumn also means the sniffles, sneezes, and other general unpleasantness. I have always been blessed with the immune system of an ox. I’m never sick. Which is great now, but was a pain when I was a reluctant student trying to get a day off. Other people in my house are not so lucky. Lucky for them, though, their gross colds and coughs have inspired this madeleines recipe.
What’s your cold cure? For me, it always starts with a hot cup of tea, with honey and lemon. Naturally, I thought it would be better to turn that into a tiny cake.
I was probably right.
As you can see, I didn’t have a traditional madeleine tray which creates the dainty shell shapes, but using a silicone mould with some kind of fancy shape worked just fine.
Tea, honey and lemon is one of those perfect combinations that will just continue to be great forever. Adding lemon into the madeleines keeps a bit to tradition, but the delicate aroma of the tea takes this recipe to another level. It’s subtle, aromatic, and totally delectable.
The recipe reads 30 minutes in total, but it is a good idea to rest the batter before baking. This allows the flour to become hydrated, and will give you a better madeleine. A minimum of 1 hour is recommended, but you can leave it for up to 10 hours. I gave mine about 4 hours in the fridge before baking. Chilling the batter also helps with getting the classic ‘bump’ on the back of your madeleines. You can help this along by popping your baking tray in the freezer first too.
- 100g butter
- 100g self-raising flour
- 2 free range eggs
- 75g caster sugar
- 25g honey
- 2 earl grey tea-bags (or 1 tbsp loose leaf)
- 2 tsp lemon zest
- Melt the butter. Once completely melted, add the tea bags (or loose tea) and leave to infuse until the melted butter has cooled.
- While the melted butter is cooling, whisk together the eggs, sugar and honey until frothy (approx. 4 minutes). I used a stand mixer, so this may take a big longer if you're whisking by hand.
- Once the melted butter is cooled, remove the tea bags and give them a very good squeeze with a spoon against the side of the bowl to get as much of the butter out of the tea bags as possible. If you're using loose leaf tea, just put the melted butter through a strainer.
- Add the melted butter, lemon zest and flour to the egg and sugar mixture, and whisk until combined. If you want to add a pinch of tea leaves here (see Notes), you can do so at this point.
- Cover the batter and leave to rest for atleast one hour, but up to overnight, before baking.
- Preheat your oven to 200C/390F.
- Lightly grease and flour your madeleine tin (or, if you're me, the only fancy-shaped moulds you could find).
- Add the batter to each indentation in the tin, and bake for 10 minutes, until the batter has risen in the middle, is brown around the edges, and totally baked (check with a toothpick if you'd like).
- Serve warm from the oven, with a hot cup of tea!
- I like to increase the flavour of the earl grey tea by ripping open a tea bag and adding just a pinch of the leaves into the batter. The leaves in tea bags tend to be very finely chopped so work well in the batter. If you want to add some from your loose leaf tea, make sure you chop them up very well!