Matcha madeleines

Bright green matcha madeleines were the absolute star of the afternoon tea at the Prince Gallery Hotel in Tokyo, where I stayed on a recent trip – sweet but with a satisfying bitterness. They inspired me to try my own update on the French classic – best served hot from the oven with a good cup of coffee. I’d recommend making the mix as far in advance as possible.

MAKES 24 PREP 20 mins plus overnight chilling COOK 10 mins MORE EFFORT

2 large eggs

1 large egg yolk

100g caster sugar

2 tsp high-grade matcha

125g plain "lour, plus extra for dusting 5g baking powder

110g clari"ied butter or ghee, plus extra for greasing

2 tsp honey

1 In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/ tsp sea salt

2 until foamy. While whisking, gradually sift in the flour and baking powder, making sure there are no lumps. Warm the clarified butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly. Cover the mixture with cling film and chill in the fridge for a few hrs or overnight. 2 Heat oven to 220C/200C fan/gas 7. Butter and flour the madeleine tins (you don’t need to do this if the moulds are silicone). Transfer the mixture to a piping bag. Half fill each hole in the mould. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and pu ed. Remove from the tins immediately and devour.

PER MADELEINE 88 kcals • fat 5g • saturates 3g • carbs 9g • sugars 4g • "ibre none • protein 1g • salt 0.1g