You'll love the hint of matcha flavour and honey in this delicate small cake while the texture is soft and bouncy with a little crusty top when served warm. Just perfect for an afternoon tea.
Author: Anncoo Journal
or Plain Flour
Cake Flour (1/4 cup)
Matcha Powder (1 tsp)
Baking Powder (1/4 tsp)
together and set aside.
In a bowl, lightly whisk
Caster Sugar (2 Tbsp)
Honey (1 Tbsp)
and blend well mixture and sugar dissolved. Pour in
Butter (3 Tbsp)
and stir well.
Sift in the flour mixture the second time directly into the egg mixture. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).
Preheat oven to 180 degrees C (350 degrees F).
Pour matcha batter in madeleine pan (grease pan with butter and dust with flour) to almost full.
Bake in preheated oven for 12-15 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack.
Serve and enjoy!
Nutrition Per Serving
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