8 hours ago
4
Delicate, shell-shaped madeleines are always irresistible, but their charm fades quickly, because these little cakes tend to dry out within hours. To counter that, I’ve taken an untraditional turn by incorporating a little oil and milk to keep them soft and spongy for a couple of days. Matcha, the finely ground green tea powder, comes in a range of grades; use the best you can afford, but don’t be tempted to add more for the appealing colour – the sweet, grassy notes can tip into bitterness in an instant.
Matcha madeleines
Prep 5 min
Chill 2 hr
Cook 1 hr
Makes 24
For the madeleines
80g unsalted butter, plus 10g extra, softened, for greasing
50ml sunflower oil, or other neutral oil
60ml milk
1 tbsp matcha – I use Clearspring
150g plain flour, plus extra for dusting
1¾ tsp baking powder
¼ tsp fine sea salt
3 large eggs
140g caster sugar
1 tsp vanilla extract
For the glaze and topping
120g icing sugar, sifted
2 tbsp milk
¼ tsp matcha
A pinch of salt
40g desiccated coconut
Melt the butter in a small saucepan on a low heat. Take off the heat, whisk in the oil, milk and matcha, then set aside to cool. Mix the flour, baking powder and salt in a bowl and set aside.
Put the eggs, sugar and vanilla in the bowl of an electric mixer and whisk on medium-high for about five minutes, until light and billowy. Sift the dry ingredients on to the egg mixture in two to three batches, folding in gently with a hand whisk after each addition. When it’s all nearly combined, dribble a third of the butter/matcha mixture down the side of the bowl, and fold in gently with the whisk to incorporate. Repeat with the remaining matcha/butter mix.
Scrape the batter into a container, cover and refrigerate for at least two hours and up to two days.
When ready to bake, heat the oven to 200C (180C fan)/350F/gas 6. Using a small pastry brush, paint the cavities of a 12-hole madeleine pan with the extra 10g softened butter, then sprinkle a little flour over each one. Tap and rotate the pan so the moulds are evenly coated with a thin film of flour, then turn the pan upside down over a bin or sink and tap to remove any excess flour.
Drop (or pipe) a heaped tablespoon of the cold batter into each cavity to fill by three-quarters (you’ll need about 25g in each hole), then bake for about 10 minutes – the madeleines will form a dome in the centre and should feel firm to the touch when tapped gently with your fingers. Remove from the oven, leave to stand for a minute, then ease out of the tin and transfer to a wire rack to cool. (If baking another dozen madeleines on the same day, wash and dry the pan well before repeating with the remaining batter).
To make the glaze, combine all the ingredients except the desiccated coconut in a small mixing bowl and whisk smooth – the glaze should cascade easily down a spoon. Holding one madeleine upright over the bowl, spoon the glaze over the ridged side of the cake and let the excess drip back into the bowl. Put the madeleine glazed side up on a lined baking tray and repeat with the remaining madeleines. Before the icing sets, sprinkle desiccated coconut over a third of the madeleines and transfer to a cake platter to serve.
