These madeleines have met their matcha
• 3 eggs
• 150 grams butter, melted
• 140 grams plain flour
• 150 grams caster sugar
• 1 teaspoon baking powder
• 1 teaspoon matcha powder, heaped
• For the icing
• 70 grams icing sugar
• 1/2 lemon, juiced
1. Beat together the eggs and sugar until beginning to froth. Fold through the dry cake ingredients until starting to come together, then fold through the melted butter, a bit at a time until the all the ingredients are mixed. Leave the batter to rest for 30 minutes.
2. Preheat the oven to 200°C and grease the madeleine tray ready for the cakes. Bake for 8-10 minutes until golden and cooked through. Leave on a cooling rack and mix the icing ingredients in a small bowl.
3. Once at the right consistency, dunk half the cake into the icing and repeat. Leave to cool completely and the icing to set.