Chocolate sugar & spice mini bundt cakes
Make these festive mini bundt cakes for the cake tin over the Christmas period. They're filled with warming spices and covered in a rich glossy glaze
Marmalade & tea madeleines
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- More effort
- Makes 24
Skip to ingredients
- 150g salted butterplus 2 tbsp
- 3 tbsp marmalade
- 2 black tea bags
- 3 eggs
- 150g golden caster sugar
- 1 tbsp honey
- 160g self-raising flour
You will need
- 2 x 12-hole madeleine tins
Nutrition: Per serving
- kcal122
- fat7g
- saturates4g
- carbs13g
- sugars8g
- fibre0.3g
- protein1g
- salt0.2g
Method
step 1
Melt the 2 tbsp butter and brush it generously into the holes of the madeleine tins. Melt the 150g butter in a pan over a medium heat, then continue to cook, stirring well until it starts to foam. Keep stirring until it starts to smell nutty and the milk solids at the bottom turn brown. Quickly stir in the marmalade and tea bags, then remove from the heat, set aside and leave to infuse for 10 mins. Pour the infused butter mixture through a sieve, discarding the tea bags and any large marmalade peel.
step 2
Heat the oven to 200C/180C fan/gas 6. Whisk the eggs, sugar and honey together using a stand mixer or an electric whisk for 8-10 mins until tripled in volume, thickened and paler in colour. Add the flour and gently fold in using a large metal spoon before folding in the infused butter mixture.
step 3
Divide the mixture between the holes of the tins – you don’t need to spread it – and bake for 8-10 mins until risen and golden. These are best made on the day or day before gifting, and best eaten within a day or two. Keep in an airtight container.
