• 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.