I blame The Great British Bakeoff for my new found love for cake, tea and anything baked. There is just something so endearing about Mary Berry that gets me hooked every time. Honestly listening to her say the word layers is the funniest thing to me and I highly recommend you google it. So here you have a sweet treat for Saturday afternoon tea time.
Makes around 36
2tsp loose black tea
Zest of 1 lemon
240g plain flour
1tsp baking powder
Pinch of salt
Preheat your oven to 180 and grease a madeleine tray with butter.
In a small pot stir the butter, honey and tea over a low heat until it gently boils then remove from the heat and leave to infuse a little. In a bowl whisk the eggs, sugar and lemon zest then using a sieve to catch the tea, pour the butter mixture into the eggs continuing to whisk.
Add the flour, salt and baking powder to the mixture and whisk until fully combined. Gently spoon the mixture into the moulds leaving 1cm at the top as they will rise. Bake for 10 minutes. They should pop easily out of the mould but if not, add more butter next time you grease. Leave to cool on a wire rack. Continue until you have used all your mixture.
Keep at room temperature for 1-2 days. These can also be frozen.