These buttery petite cakes are my favourite French treat. They make such a great evening snack, accompanied by a hot cup of tea of course! And Earl grey tea has to be the best afternoon tea out there, because of its addition of light bergamot oil which gives its distinct aromatic flavour. That being one of the main reasons why I chose to add this tea to these Madeleines.
There are so many variations of Madeleines, I think that’s the beauty of these little cakes that you can make them with the flavour of your choice. This recipe should make about 32 of these lovely shell shaped cakes. To get the classic bump on top, I would recommend leaving the batter in the fridge for longer so that it gets more hydrated. So go ahead and pamper yourself with some home baked Madeleines! 🙂
Earl Grey Madeleines
- •80 g Almond flour
- •90 g Plain flour
- •1 tsp Baking powder
- •150 g Sugar
- •4 Eggs
- •6 grams Earl grey tea
- Step 1 • Into a large mixing bowl, crack in 4 eggs. Whisk for 2 minutes and then, add in sugar. Continue to whisk until the mix turns pale, frothy and well combines.
- Step 2 • Melt the butter in a sauce pan on low heat and set in aside.
- Step 3 • Sift in almond flour, plain flour and baking powder into the egg and sugar mixture. Cut open the tea bags and add in the earl grey tea as well. i
- Step 4 • Using a spatula, fold the mixture till everything comes together.
- Step 5 • Pour in the melted butter and mix well. Cover with cling wrap and refrigerate for 1 hour. Transfer the batter to a piping bag.
- Step 6 • Preheat the oven to 180 C. Grease the Madeleine mould with melted butter. Pipe in the batter into the prepared mould and bake for 8-10 minutes or until the madeleines have formed a nice dome.
- Step 7 • Allow these to cool for 2 minutes before transferring them onto a cooling wrack. It’s best to serve these the day they are made. However, they can be stored in an air tight container for up to 5 days.