RECIPE • Baking with Tea Leaves

We know you love to drink it — but have you ever used tea as an ingredient in cooking? Check out this delicious tea-inspired recipe from the extraordinary Tilly Pamment of Tilly's Table. Located in the Blue Mountains, New South Wales, Tilly shares the most mouthwatering recipes, including 'Mandarin & Earl Grey Madeleines with Raspberry Glaze'.

Mandarin & Earl Grey Madeleines with Raspberry Glaze

INGREDIENTS (makes about 24 madeleines)

  • 2 tsp of Monista French Earl Grey tea leaves
  • 60ml milk
  • 60ml water
  • 185g plain flour
  • 3 tsp baking powder
  • Pinch salt
  • Finely grated zest of 1 mandarin
  • 125g unsalted butter, melted
  • 125g caster sugar
  • 2 eggs

Raspberry glaze:

  • 150g icing sugar
  • 2 tsp freeze-dried raspberry powder
  • 30ml (1 tbsp) mandarin juice

Method

  1. Place French Earl Grey tea leaves, milk and water in a small saucepan and heat until just below simmering. Remove from heat and allow tea to infuse for 10 minutes before straining. Set aside to cool to room temperature.
  2. Place flour, baking powder, salt and mandarin zest in a medium mixing bowl and whisk to combine.
  3. In a separate bowl, whisk together eggs and caster sugar until combined and bubbly. Add the tea mixture and melted butter; whisk to combine.
  4. Pour wet ingredients into the dry ingredients and whisk gently to combine. Cover and refrigerate for at least half an hour (or up to 2 days) to rest.
  5. Preheat oven to 190 degrees C (fan-forced) and grease your madeleine tin well with melted butter. Dust with flour, tap out any excess and set aside.
  6. Scoop a scant tablespoon of batter into each madeleine mould.
  7. Bake for 4 minutes. Turn the oven off (leaving the madeleines inside — this helps form their distinctive domed tops) for 1 minute, then turn oven back on at 160 degrees C. Cook for a further 4 minutes until peaked and golden.
  8. While the cakes cook, stir together all raspberry glaze ingredients to form a runny glaze.
  9. Remove madeleines from the oven and allow to cool slightly in the tin for 2 minutes. Spoon a teaspoon of glaze over each while still warm, then place on a wire rack to set. Once the glaze is set, eat with a big cup of tea.

Check out more of Tilly's recipes at tillystable.com.au