As well as embarking on my Great British Bake Off Challenge, I am ever so slightly obsessed with Matcha & Sesame madeleines. I think that I like cooking things with a high effort to glory ratio; that is the least effort for the greatest impression. Sadly, my minimal efforts on my photography here leave little impression and I will win no prizes for presentation. My excuse was I was dashing out of the door, so snapped in a hurry to make the most of the daylight.
These little pale green beauties are really quite delicious, the flavours of the green tea and sesame give a distinctly Japanese feel. Next time I will add black sesame seeds.
Madeleines are best enjoyed freshly baked, they are at their best within 3 minutes of coming out of the oven, and eaten as soon as they are cool enough to taste. Fortunately once you have made the batter it will happily sit in the fridge for a day or two before baking, which takes only minutes. I think I possibly enjoy impressing people with ultra fresh madeleines as much as I enjoy eating them.
Matcha and Sesame Madeleines
- Whisk the eggs and sugar together until they have doubled in size and are light and fluffy. Sift the flour, matcha, baking powder and salt, and fold into the egg and sugar mixture. Slowly add in the melted butter & sesame oil, gently folding all the time. When mixed cover the bowl and put in the fridge for at least an hour, preferably overnight, the batter should be foamy and full of air.
- Melt some more butter, and generously butter the tray. Put a small dollop of the mixture into each mould and flatten slightly. Each mould should be about 2/3 full. Place in an oven at 375F/ 190C/ GM 5 for 7 – 9 minutes until risen, and shrinking away from the edges of the mould.
- Leave for a few minutes and then turn out.
The Madeleines are best enjoyed when still warm and crisp on the outside.