- 4 Earl Grey tea bags, plus extra leaves to decorate
- 113 g butter
- 3 large free-range eggs
- 150 g sugar
- 120 g g flour
- 1 ¼ t baking powder
- 2 T vanilla extract
- 1 ½ t lemon zest
- ¼ t salt
- For the burnt butter icing:
- 50 g butter
- 125 g icing sugar
Preheat the oven to 180C. Tear the tea bags and remove the leaves. Melt the butter and add the tea leaves. Cook until the butter is golden brown, then remove from the heat and set aside to cool and infuse. Strain.
Using an electric mixer, beat the eggs until slightly foamy. Gradually add the sugar until a paste forms. Fold in the flour, baking powder, vanilla and salt, followed by the infused butter. Chill for 1 hour.
Grease and lightly dust a madeleine pan with flour. Spoon 1 T batter into the centre of each mould – there’s no need to spread the batter. Bake for 10–12 minutes, or until golden brown and puffed up. Allow to cool in the tin for 1–2 minutes, then gently remove from the tray. Spread over the icing, sprinkle with Earl Grey tea leaves and serve while still warm.
To make the icing, heat the butter in a pan until browned. Slowly add to the icing sugar and whisk until combined.
Cook's note: The bergamot oil-infused tea is popping up in unexpected places. Give these Earl Grey madeleines a try and let us know what you think!