- 100g plain flour
- 1/2tsp baking powder
- 100g caster sugar
- 2 large, free range eggs at room temperature
- pinch of salt
- 2tsp matcha powder
- 100g unsalted butter, melted
- 100g white chocolate
- 50g freeze dried raspberries
In the bowl of an electric mixer fitted with the paddle attachment combine the eggs and sugar and matcha powder. Once everything is smooth turn the mixer down to the lowest speed and pour the melted butter in a slow and steady stream. Add in the flour and baking powder and mix until everything is combined and you have a smooth, green batter. Press a piece of cling films against the surface of the batter and chill in the fridge overnight or for at least three hours.
When you are ready to bake the madeleines preheat your oven to 200ºC. Butter a 12-mold madeleine pan then dust it with flour, tapping out the excess. Or use a shop bought cake release.
Spoon 1tbsp of batter into the hollows of the pan and place into the oven. Immediately turn the heat down to 175ºC and bake for 13-15 minutes or until the signature hump is defined and the cakes spring back when touched. Allow the cakes to cool in the tin for 5 minutes before removing them from the pan and transferring them to a wire rack to cool completely.
While the cakes are cooling bring a small pan of water to the boil and place a tight fitting bowl into the pan, making sure the base doesn’t come into contact with the surface of the water. Turn the heat down to low and break the white chocolate into the bowl. Stir until melted.
Dip the top of each madeleine into the melted chocolate, allowing the excess to drip off before placing back on the wire rack. Sprinkle each cake with a few of the freeze dried raspberries while the chocolate is still wet and leave until set.
The cakes will keep in an airtight tin for up to 3 days.
Try dipping the madeleines in dark chocolate instead of white for a richer taste.
- Category: madeleines
- Cuisine: baking
Keywords: matcha, green tea, raspberry, baking, cakes, white chocolate