At Kindred in Davidson, North Carolina, chef Joe Kindred pulses black tea leaves into the sugar for these playful madeleines, giving them a beautiful speckled look and a subtle floral quality. Slideshow: More Cake Recipes 

August 2017


Credit: Abby Hocking

Recipe Summary test

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400° and position racks in the upper and lower thirds. Grease 22 madeleine molds and set on 2 large rimmed baking sheets.

  • In a medium bowl, whisk the flour with the baking powder. In a food processor, pulse the granulated sugar with the black tea leaves and vanilla bean seeds until the tea leaves are finely chopped. Scrape into a large bowl and whisk in the eggs, honey and salt until smooth. Whisk in the dry ingredients until just combined. Stir in the milk and the 6 tablespoons of melted butter until incorporated.

  • Spoon heaping tablespoons of the batter into the prepared madeleine molds, filling them three-quarters of the way to the top. Transfer to the refrigerator and chill until cold, about 20 minutes. 

  • Bake the madeleines for about 10 minutes, until the edges are golden brown and the cakes spring back when lightly pressed; rotate the baking sheets from front to back and top to bottom halfway through baking. Let cool slightly in the molds, then loosen with the tip of a small knife and transfer to a baking rack to cool completely. Dust with confectioners’ sugar before serving.

Make Ahead

The madeleines can be stored in an airtight container at room temperature overnight.