Jasmine Tea Madeleines with Blackberry Jam
These madeleines - gorgeous shell-shaped cakey bites - are my twist on the traditional French pastry, flavoured with fragrant jasmine tea and filled with a tangy blackberry jam. As with most LozFoz Bakes recipes, make this your own - swap out the tea, change up the jam, or leave them out completely for a classic madeleine. You can prep the batter for these treats ahead of time and then bake on demand - perfect to serve up for your Biggest Morning Tea.
Developed for Cancer Council Victoria’s Biggest Morning Tea, 2024. Sign up to host your own Biggest Morning Tea and raise funds for the Cancer Council’s fantastic and super important work, or you can donate to my fundraiser here!
Makes 24 standard sized madeleines
INGREDIENTS
150g melted unsalted butter, plus extra for greasing tin
3 tsp loose leaf jasmine tea leaves (about 2-3 tea bags), finely chopped (or blitz in food processor)
2 tbs honey
1 tsp vanilla extract (optional)
3 large eggs, room temp
160g caster sugar
160g plain flour, plus extra for dusting tin
1.5 tsp baking powder
1/2 tsp fine sea salt
2-3 tsp good quality jam (I used homemade blackberry jam, but raspberry, strawberry, or marmalade would also be delicious) - optional
icing sugar, to serve
METHOD
Melt the butter in a small saucepan, then add the honey and tea leaves, stirring to combine. Allow to steep for at least 10 mins. Stir in the vanilla if using. If you leave the tea leaves in the batter, you’ll get a stronger tea flavour, but if you’re not a fan of the texture, strain them out for a subtler flavour.
Weigh out the flour, baking powder and salt in a small bowl, then set aside.
Whisk the eggs and sugar together in a large bowl until pale and thick and about double in volume.
Using the same whisk, fold the dry ingredients into the egg mixture until just combined. Fold in the melted butter mixture and mix only until the batter comes together and no butter or flour patches remain. Cover with some plastic wrap, pressing direclty on the surface of the batter, then chill for at least 2 hours, but best overnight.
When you are ready to bake, preheat the oven to 180C fan.
Prep the tin by brushing with melted butter and sifting some plain flour on top to form a light film.
Spoon or pipe the mixture into the tin, filling each shell about 3/4 full. If you are filling your madeleines with jam, fill 1/3 with batter, then a small dollop of jam, then cover with more batter. Bake for 10-12 minutes until golden, and their signature humps are formed.
Remove from the oven, and allow to cool for 2 minutes in the tin before swiftly knocking them out.
Best enjoyed fresh out of the oven, dusted with icing sugar, but will keep in an airtight container for a day or two. Reheat gently in a warm oven (or fry in butter… thank you Dorie Greenspan).
Batter can be kept in fridge, unbaked, for 2-3 days, or frozen and thawed before baking for fresh madeleines on demand.
