Nadine from Alteatude Salon de Thé has sent us this recipe for Madeleines, small sponge cakes, which she recommends you enjoy with a cup of tea. These cakes are made using Earl Grey tea.

Makes 15 Madeleines:

2 large spoons of Earl Grey tea

60g sugar

125g flour

2 eggs

½ tsp baking powder

100g butter

40g honey

Put the 1 large spoon of Earl Grey tea into half a litre of boiling water and let it brew for 5 minutes and then strain it into a small saucepan. Add the butter to the pan and heat gently until butter melts and then take off the heat.

Put the sugar and eggs into a large bowl and beat well for 2 minutes and then add the tea and butter mixture, flour and baking powder and mix well again. Add the honey and again mix well. With your fingers, break up the remaining tea leaves and add them to the mixture.

Put equal amounts of the mixture into madeleine tins which have been buttered well and put the tins into an oven preheated to 180˚F and cook for 5 minutes, then reduce the temperature of 150˚F. The cakes are cooked when they are nicely puffy and golden at which time take them out of the oven and let them cool.