These vibrant little Matcha tea cakes are sweet but with a satisfying underlying bitterness. Best served hot out of the oven.
2 large eggs
1 large egg yolk
100g caster sugar
2 tsp Matcha Me Up powder
125g plain flour , plus extra for dusting
5g baking powder
110g clarified butter or ghee, plus extra for greasing
2 tsp honey
How To Prepare
In a large mixing bowl, whisk together the eggs, egg yolk, sugar, Matcha Me Up powder and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the flour 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 flour 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.
Serve immediately and enjoy!