- 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
- 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.
- 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.
- Once at the right consistency, dunk half the cake into the icing and repeat. Leave to cool completely and the icing to set.