Madeleine is a traditional French tea cake which is distinctive by its petite shell shape, is well liked by all ages and makes an ideal afternoon tea with girlfriends.
Before making my own Madeleine, the only Madeleine I had tasted was from Delifrance. From then, I started to like this little sponge cake. The reason why for years I didn’t make my own is because I couldn’t find a cheaper Madeleine pan. It was until my boys tasted this light and airy little cake, with a little crispy at the side, they like it so much that make me decided to go ahead and invest on this non-stick Madeleine pan.
I chanced upon this Green Tea Madeleine by Just One Cookbook while searching for Madeleine recipe, and decided to give it a try for this month’s Thumbs Up on Tea.
The outcome wasn’t disappointed at all. I like it very much but my boys and hubby prefer the original version with some chocolate chips on it.
I have made a few rounds of Madeleine and they aren’t fickle. They are pretty easy to make. Batter can be made in advance and kept in the refrigerator for up to 3 days as according to Joy Of Baking.
(Yielded 24 pcs)
113g unsalted butter
133g granulated sugar (I reduce to 100g)
120g all-purpose flour
1 pinch salt
1 tsp baking powder
1 tbsp Matcha (Green Tea Powder)
2 large eggs at room temperature
1 tbsp milk
1 tbsp confectioner’s (powder) sugar, for dusting.
(1)Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.
(2)In a large bowl, add sugar. Then shift flour, a pinch of salt, baking powder and matcha.
(3)Whisk all together to combine.
(4)In medium bowl, combine 2 eggs and milk. Whisk together till frothy.
(5)Add the egg mixture into the flour mixture and stir until just combined.
(6)Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter. Mix until just blended and do not over mix.
(7)Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or I you have time, overnight (highly recommended).
(8)Remove the batter from the refrigerator. Fill each mould shell with 1 tbsp of batter.
(9)Bake at 190˚C for 11-13 minutes or until the madeleine edges looks done and the tops spring back when touched.
(10)Remove the pan from the oven and let it cool for 3 minutes. Using a fork, gently release the madeleine from the mould and transfer them onto a cooling rack.
(11)The madeleine are ready to serve when they are slightly warm or at room temperature. Dust the tops with confectioner sugar if desire. If you are storing/freezing the madeleine, do not dust with sugar until you are ready to serve.
(12)Store the completely cooled madeleine in plastic wrap and put in a freezer bag for up to 2 months.
For this month, the theme for Little Thumbs Up is Tea. Therefore, I’m linking the post to this event which is organised by Zoe (Bake For Happy Kids); Doreen from my little favourite DIY and for July, it is hosted by Cheryl from Baking Tai Tai