Matcha Green Tea Madeleines Recipe by Cove Cake Design
One of the biggest joys of baking is experimenting with new flavour combinations. Matcha is a Japanese green tea which is high in antioxidants and has recently been making an appearance in Irish shops and cafes in a number of guises, my favourite of which is in a matcha latte! Here I have experimented with Matcha Madeleines, buttery little French sponge cakes baked in a signature scalloped shaped pan. The subtle flavour of green tea works beautifully with the sweetness of white chocolate and the Asian flavours of black sesame and coconut. Black sesame is available in Asian food stores but if you can’t find it the coconut alone creates a delicious combination! Best eaten on the day they are made, enjoy these as a delicate afternoon treat.
– 55g unsalted butter plus extra for greasing
– 65g caster sugar
– 60g plain flour
– Pinch of salt
– ½ tsp baking powder
– ½ tbsp. whole milk
– 1 free-range egg, room temperature
– 2 tsp matcha green tea powder
– 50g white chocolate, melted
– 2 tbsp black sesame seeds
– 2 tbsp dessicated coconut
1. Melt the butter in a small saucepan or in the microwave and leave to cool slightly.
2. Sift the flour, baking powder, pinch of salt and matcha powder into a large bowl. Add the sugar and mix to combine.
3. In a separate bowl, combine the egg and milk and whisk by hand or with a hand-held whisk until frothy.
4. Add the egg mixture to the flour mixture and using a rubber spatula stir until combined
5. Slowly add half of the cooled melted butter to the egg/flour mixture and mix until just blended before adding the remaining butter.
6. Cover the bowl with cling film and leave to rest in the fridge for 3 hours or overnight. This helps the madeleines to keep their shape in the pan.
7. Preheat the oven to 160°C and grease a 12-shell madeleine tray.
8. Remove madeleine batter from the fridge and using a tbsp. measure put 1 tbsp mixture into each shell of the tray. You may have a little left over in which case refrigerate until tray is free.
9. Bake for 10-12 minutes until the tops spring back when touched.
10. Leave to cool in tin slightly before gently removing to a wire rack.
11. When cool dip the top of the madeleines in the melted white chocolate and sprinkle with toasted black sesame seeds and coconut.
Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a PhD in Biochemistry followed by a career working for Cancer Research UK, Suzanne discovered a natural love of baking after becoming a full-time mother in 2008. A keen student, she completed a Professional Masters Certificate in Cake Decorating, Royal Icing and Sugar Flower Techniques at Squires International School and a PME Knightsbridge Diploma in Sugar Flowers. With an eye for perfection Suzanne subsequently honed her skills with online and self-taught techniques. And so in 2013 Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and her family call home, began its baking journey.
From the outset Suzanne’s ethos has been to work closely with each client, drawing on a wide source of inspiration to create a bespoke cake unique to each occasion. With a delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.