In Japan it is tradition to eat a small sweet treat with their matcha tea. Small and airy teacakes, madeleines are a classic French individual cake often served with coffee or tea. To give a matcha twist on this classic French recipe, I like to serve mine with a matcha shot.
Madeleines should have a crispy outside shell with a soft and moist inside.
- 80g plain flour
- 1 tsp baking powder
- 1 tbsp Culinary Grade Matcha Buy this matcha
- 85g sugar
- 3 tbsp honey
- 2 eggs
- 90g butter
- Preheat the oven to 220˚C. In a saucepan melt the butter.
- Sieve the flour into a large mixing bowl, sieve the matcha and add the sugar.
- Make a well in the dry ingredients and slowly combine the eggs and honey. Then, whisk it all together, add the melted butter and stir in.
- Cover the batter and leave to rest for at least a couple of hours or overnight.
- In a greased madeleine tin, pour the batter ¾ of the way up. Stand and leave for a few minutes and then bake for 3 minutes at 220˚C, then reduce to 170˚C and cook for a further 8 minutes. Allow to cool down and enjoy.