5 eggs (room temperature)
180 grams granulated sugar
170 grams all-purpose flour
60 grams honey
25 grams water
1 tbs green tea powder (matcha)
*And also a blend of (you will use it after cooking):
1 tbs honey
half tbs water
Line a baking tin (square baking tin 21×21 cm or round tin diamter 21 cm or plum cake tin 25×15 cm) with parchment paper. Sift twice the flour and set aside. Blend the 5 tbs honey with the 2 tbs water and set aside.
Pre-heat oven to 160° C.
Beat the eggs for a couple of minutes, add the sugar and keep beating until they increase 4 times their volume.
Add the honey mixture. Add the flour in 3 / 4 times and the green tea powder at last.
Quantity into the tin should not be over three quarters on the tin itself. Stir with a sitck to eliminate the bubbles. Bake for 35 minutes.
Out of oven and still hot, brush the top with the honey+water mixture*. Cover completely with clingfilm and let cool and rest for one day for better result.
