Matcha madeleines

Matcha madeleines

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Prep: 20 mins Cook: 10 mins plus overnight chilling

More effort

makes 24

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

Nutrition and extra info

  • Vegetarian

Nutrition: per madeleine

  • kcal88
  • fat5g
  • saturates3g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein1g
  • salt0.1g
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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
    Baking powder

    Baking powder

    bay-king pow-dah

    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
    cla-ri-fide but-ter

    Clarified butter

    cla-ri-fide but-ter

    This is butter from which all milk solids has been removed. The result is a clear yellow fat…

  • 2 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

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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