Chai-spiced madeleines
- Preparation and cooking time
- Total time
- Easy
- Makes 18
- 100g plain flour
- 75g golden caster sugar
- 2 eggs
- 90g buttermelted and cooled
- (optional) icing sugar
CHAI SPICES
- 8 cardamom pods
- 6 cloves
- 1 cinnamon stick
- 3 tsp black tea
- kcal82
- fat4.8g
- saturates2.8g
- carbs8.3g
- fibre0.3g
- protein1.3g
- salt0.1g
Method
step 1
To make the chai spices put the cardamom, cloves, cinnamon and tea with 1 tbsp sugar from the cake recipe in a spice grinder and whizz to as fine a powder as you can. Sieve out any fibres. Add 2 tbsp of the mixture to the flour for the madeleines. The rest will keep in an airtight container.
step 2
Whisk the remaining sugar and eggs together (a stand mixer is easier for this) until the mixture is very thick and fluffy. Pour the butter around the edge of the bowl and sift over the flour and spice mix, fold everything carefully together. Chill in the fridge for 30 minutes.
step 3
Heat the oven to 200C/fan 180C/gas 6. Butter a 12-hole madeleine tin and fill each one 2 /3 full, about 1 tbsp.
step 4
Bake for 10 minutes or until risen and springy. Tip out of the tin and cook the remaining mixture. Dust with icing sugar if you like.