Last Saturday’s Bakesale for Japan was a huge success. It took place in cities around the country and together we raised a lot of money. A lot. Like $124,000 lot. I have always believed in the power of sugary goods.
This is just a quick update to let you know what a success this sale was. Our NYC organizers (Lillian and Celia) did an amazing job, and nationally this sale accomplished what it set out to do, raise some serious money to help with disaster relief efforts in Japan. NYC raised $4644 dollars alone. Not too shabby. Too bad NYC has banned bake sales in public schools, especially when they can really be a great way to raise money and get kids and parents into the kitchen.
I’m sharing the recipe for these Green Tea Madeleines, because they’re my new favorite madeleine flavor. They’re pretty much the same recipe as the Strawberry Madeleines I made last year for Mother’s Day, but using matcha powder instead of strawberry jam. I prefer the flavor of the green tea ones a little better, and they’re perfect for people who don’t like very sweet baked goods. Now all I need is an ice cream maker to put the rest of my matcha powder to good use…
Green Tea Madeleines
2/3 cup sugar
1/2 teaspoon vanilla
1 teaspoon – 1 1/2 teaspoons matcha powder
pinch of salt
1 cup of all-purpose flour
10 tablespoons of unsalted butter, melted
Preheat oven to 375 degrees Fahrenheit. Butter and flour madeleine pans well.
Melt butter and set aside to cool. Beat eggs and sugar in a large bowl with an electric mixer till blended. Beat in vanilla, 1 teaspoon matcha powder, and salt. Add additional half teaspoon of matcha till batter is desired color. Add flour and beat until just blended.
Gradually add cooled melted butter to mixture, beating until just blended.
Spoon one tablespoon (or teaspoon if making mini-sized) of batter into each cake shell. Bake until puffed and edges are lightly golden, about 12-15 minutes (4-5 minutes for mini-pan). Cool in pan for 5 minutes, then remove from the pan and finishing cooling on a wire rack.