Recipe by Vicki Ravlich-Horan Image by Erin Cave
Madeleines are dainty, light and fluffy French cakes baked in a distinctly shell shaped tin. They are delicious warm out of the oven with a cup of tea!
This is by no means an authentic recipe. I have simply taken inspiration from a dainty cake that pairs well with a good cuppa.
My version uses Webster’s Mānuka tea, a mix of rooibos and mānuka leaves, but they would also work well with Kiwi Breakfast tea or for that matter their amazing Earl Grey.
2 tsp Webster’s Mānuka tea
½ cup milk
50g butter
2 tbsp honey (preferably mānuka)
⅓ cup sugar
1 egg
1½ cups self-raising flour
Heat the milk and add the tea. Allow the milk to cool and tea infuse then strain off the tea leaves.
In a small saucepan melt the butter with the honey. Take off the heat and whisk in the sugar.
Add the tea infused milk and egg and whisk well before adding in the flour. Mix until you have a smooth batter.
Grease your madeleine tin and half fill each hole. Bake at 180°C for 8–10 minutes.
Read more about Webster Tea’s Manuka Tea and other range with NZ natives here
