8 Serves
85 Mins
Preheat your oven to 175°C and line a 9-inch baking pan with parchment paper.
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JapaneseVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
28 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
544 mg / 4,700 mgSodium
482 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a small bowl, whisk together the honey and green tea.
Sift the all purpose flour and matcha powder together twice to ensure a light, aerated texture.
Place the eggs and sugar into a mixing bowl set over a pot of simmering water. Whisk constantly until the mixture is lukewarm and the sugar has fully dissolved.
Remove the bowl from the heat and use a mixer to beat the egg mixture until it becomes thick, pale, and smooth, forming soft peaks.
Gradually incorporate the honey and green tea mixture into the egg batter, whisking gently.
Gently fold in the sifted flour and matcha powder mixture on low speed until just combined.
Pour the batter into the prepared baking pan and bake for 50 minutes, or until the cake is golden brown and springs back when touched.
Cool the cake on a wire rack for 10 minutes before removing it from the pan.
14
g55
g10
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Brazilian
Italian