This one-pot donabe madeleine is always so tasty and it’s hard to stop eating it. I make it with Bistro Donabe, as its extra thick body and the flat bottom allow the heat to distribute gently and also make a nice presentation when it’s sliced. The authentic matcha flavor is complemented with the mineral-rich moshio sea salt. When I serve this with freshly-whisked matcha, I’m in heaven.
Equipment: Bistro Donabe or medium-size classic-style donabe (1.2-qt/ 1,200 ml or larger)
Servings6 - 8
- 4 oz (110 g) unsalted butter
- 2 1/2 oz (70 g) wheat flour
- 1 oz (30 g) almond flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon matcha powder
- 2 large eggs, room temperature
- 3 1/2 oz (90 g) powder sugar
- Pre-heat the oven at 360F (180C).
- Melt the butter in a butter warmer or a small pan over medium-low heat. Set aside.
- Sift together the flour, almond flour, baking powder, sea salt, and matcha. Set aside.
- Whisk the eggs until smooth in a medium bowl. Sift the sugar and add to the eggs. Continue to whisk until smooth.
- Add the flour mixture and whisk until smooth. Gradually pour the melted butter and whisk until smooth.
- Line the inside of the donabe with a piece of parchment paper (cut the paper so it fits the donabe properly). Pour the batter, and bake in the oven (with no lid) for 35 – 40 minutes or until a skewer inserted in the center comes out clean. Let it cool down and serve with matcha cream, if you like.
*To make matcha cream, sift 2 tablespoons matcha into a medium bowl. Pour 3 tablespoons hot water and whisk until smooth. Add 2 tablespoons raw brown sugar. Set aside. Meanwhile, whip 1 cup (240 ml) heavy cream until medium to stiff peaks. Add a small amount of whipped cream to the matcha mixture at a time and stir with a rubber spatula until they are blended well.
The thick body of Bistro Donabe heats the cake gently so the texture is nicely moist while the surface has the good crust.
Enjoy with rich matcha cream.