Earl Grey and Honey Madeleines
3 tbsp unsalted butter, plus extra for greasing
2 tbsp Earl Grey Reserve
1 ½ cups AP flour (plus extra for dusting)
½ tsp baking powder
pinch of sea salt
2 large eggs
3/4 cup sugar
2 tbsp honey
1 tsp vanilla extract
½ tsp grated orange zest
Line a small sieve with two layers of damp cheesecloth and set over a small bowl. Melt the butter in a small saucepan over a low heat.
Mix in the tea leaves. Swirl the pan to disperse them, leave to stand for 10 minutes, then pour through the sieve. Twist the cheesecloth tightly to release the tea-flavored butter into the bowl.
Sift together the flour, baking powder and salt into a medium-sized bowl. Using an electric mixer beat the eggs and sugar together until thick, light and fluffy “ about four minutes. Add the honey, vanilla and orange zest and beat for a further minute. Gently fold in the dry ingredients by hand, followed by the tea-flavored butter. Press plastic wrap directly on to the surface of the batter and chill for at least three hours or up to a day. This is essential to allow the flavors to develop.
Preheat the oven to 400°F. Thoroughly grease a madeleine tin that has 12 indentations, each measuring about 3 x 2 inches. Dust with flour and tap out the excess. Place the tin on a baking-sheet. Drop a scant tablespoon of batter into each mold. (Don’t worry about smoothing it, as it will spread during baking.) Place on the middle shelf of the oven and bake until the Madeleines are golden about 10 minutes.
A skewer inserted into the center should come out clean. Quickly tap the madeleine tin on the work surface to loosen the cakes before turning them on to a wire rack to cool slightly. Serve warm or at room temperature.