Earl Grey Tea Madeleines with Honey These little scallop-shaped cakes are a classic teatime treat in France. Makes 12

Photograph by Brian Leatart

Recipe by Dorie Greenspan February 2005 Ingredients

• 5 tablespoons unsalted butter plus additional for molds, room temperature
• 2 tablespoons loose tea or tea from 2 tea bags (preferably Earl Grey)
• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 1/3 cup sugar
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon (packed) finely grated lemon peel

Preparation

Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt 5 tablespoons butter in saucepan over low heat. Mix in tea. Let stand 10 minutes, then pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea-flavored butter into bowl.

Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea-flavored butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 400°F. Brush twelve 3x2-inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely).

Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature.

BAKING TIP Silicone madeleine molds need no buttering amd flouring—and their flexibility makes unmolding a cinch (you can actually turn them inside out). Put the mold on a baking sheet so that it will be easy to get the flexible pan in and out of the oven.