- 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
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 110g clarified butter or ghee, plus extra for greasing
This is butter from which all milk solids has been removed. The result is a clear yellow fat…
- 2 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
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.
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.