Matcha & Ruby Chocolate Madeleines

We all know that tea & cake go together like bread & butter but, ever wondered what happens when you cross that link & actually put the tea in the cake? It’s no small secret that I’m a bit of an enthusiast when it comes to tea, my own pantry could give Fortnum & Mason a run for their money, & I’ve always been intrigued at the idea of using tea as an ingredient as opposed to a comforting beverage.

Matcha & Ruby Chocolate Madeleines

From biscuits, scones & layer cakes to tea inspired spices, thus far, tea hasn’t let me down in it’s ability to bring a new dimension of flavour to my bakes, be it from loose leaves or even powdered matcha. Perhaps the prettiest of all the tea to bake with, matcha is a finely ground powder of specially grown and processed green tea leaves. Grown from the same green tea plant as sencha, matcha has a much sweeter taste & more vibrant colour due to the way in which it is grown & processed. Matcha is made from plants grown almost entirely in shade or darkness, after which only the youngest leaves are dried & ground to preverse nutrient & colour. It’s this powdery consistency & bright green colour which makes matcha so perfect for use in baking & cooking.

Matcha & Ruby Chocolate Madeleines

With a craving for something vibrant this week, I’ve paired the sweet, earthy flavour of matcha with the sweetly tart, berry tones of ruby chocolate. A pairing that not only works in terms of flavour but just look at those two colours together! A treat for the tongue as well as the eyes, these dainty little matcha & ruby chocolate madeleines are soft, delicate & delicious. The perfect thing for sharing over a pot of your favourite tea.

Matcha & Ruby Chocolate Madeleines

(makes 24 madeleines)


For the madeleines:

  • 120g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 tbsp matcha
  • 130g caster sugar
  • 1 tbsp milk
  • 2 eggs

For the decoration:

  • 100g ruby chocolate
  • (Optional) small handful of dried flower petals or sprinkles


  • Grease and flour two 12 hole madeleine tins, shaking off any excess flour from the tin
  • Gently melt the butter in a small saucepan & set aside
  • In a large bowl, sift together the flour, baking powder, salt, matcha & caster sugar
  • In a separate bowl add the eggs & the milk & whisk until the eggs become pale & frothy
  • Add the egg mixture to the dry ingredients & gently hold everything together until just combined
  • Next, adding a third at a time, pour the butter into the bowl & fold through each addition
  • Cover the top of the bowl with a beeswax wrap or piece of cling film & pop the batter to rest in the fridge for at least an hour
  • Taking a teaspoon of the mixture at a time, divide the chilled batter between the madeleine moulds
  • Bake the madeleines at 180C for 10 – 12 minutes, until golden & well risen
  • Leave to cool for 5 minutes before removing from their tins & place on a cooling rack to cool
  • Once cooled, gently melt the ruby chocolate either in a small bowl set over a pan of bubbling water or in short bursts in the microwave
  • Gently dip half of each madeleine into the melted chocolate & sprinkle over any decorative toppings before setting aside to set

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