Thanks to milk, cool coconut and a luxuriant glaze, these little green tea-laced cakes are a bit moister than your average madeleine
Delicate, shell-shaped madeleines are always irresistible, but their charm fades quickly, because these little cakes tend to dry out within hours. To counter that, I’ve taken an untraditional turn by incorporating a little oil and milk to keep them soft and spongy for a couple of days. Matcha, the finely ground green tea powder, comes in a range of grades; use the best you can afford, but don’t be tempted to add more for the appealing colour – the sweet, grassy notes can tip into bitterness in an instant. Continue reading…
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