Matcha madeleines
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Matcha madeleines

By Rosie Birkett

These vibrant little green tea cakes are sweet but with a satisfying underlying bitterness. Best served hot from the oven with a good cup of coffee

  • Prep:20 mins
    Cook:10 mins
    plus overnight chilling
  • More effort

Nutrition per serving

  • kcal 88
  • fat 5g
  • saturates 3g
  • carbs 9g
  • sugars 4g
  • fibre 0g
  • protein 1g
  • salt 0.1g

Ingredients

  • 2 large eggs
  • 1 large egg yolk
  • 100g caster sugar
  • 2 tsp high-grade matcha
  • 125g plain flour, plus extra for dusting
  • 5g baking powder
  • 110g clarified butter or ghee, plus extra for greasing
  • 2 tsp honey

Method

  1. In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the our and baking powder, making sure there are no lumps. Warm the clarified butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly. Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.

  2. Heat oven to 220C/200C fan/gas 7. Butter and our the madeleine tins (you don’t need to do this if the moulds are silicone). Transfer the mixture to a piping bag. Half fill each hole in the mould. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed. Remove from the tins immediately and devour.

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