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.

 Chestnuts Sponge Cake

4 uova / 4 eggs

200 gr zucchero / 200 gr caster sugar

250 gr burro / 250 gr butter

100 gr farina di castagne / 100 gr chestnuts flour

140 gr farina / 140 gr all-purpose flour

mezza bustina lievito / 2 teaspoons baking powder

vanillina / vanilla flavour

100 gr cioccolato fondente / 100 gr dark chocolate

2 cucchiai rhum / 2 tbs rhum

Tagliare a scaglie il cioccolato fondente.

Cut the dark chocolate in flakes.

Lasciare il burro a temperatura ambiente per un paio d’ore.

Sbatterlo con lo zucchero finché non sarà spumoso.

Leave the butter outside the refrigerator for a couple of hours.

Beat it well and add the sugar. Whisk.

Aggiungere le uova, uno alla volta.

Add the eggs, one at a time.

Aggiungere la farina, il lievito, la vanillina.

Add the flour, the baking powder and the vanilla flavour.

Aggiungere la farina di castagne e infine il rhum.

Add the chestnuts flour and at last the rhum.

Aggiungere il cioccolato.

Add the dark chocolate.

Versare in una tortiera (24 cm se rotonda o 22 di lato se quadrata).

Put in a baking pan (round 24 cm / square 22 cm).

Cuocere in forno a 170° per 45 minuti. Controllare con uno stuzzicandenti.

Bake for 45 minutes at 170° C. Check wth a toothpick.

Servire tiepida così com’è oppure accompagnata con della ganache calda*.

Serve warm as it is or with some warm ganache*.

Ganache: sciogliere a bagno maria 100 gr di cioccolato fondente e aggiungere 80 gr di panna da montare portata ad ebollizione. Mescolare bene. Una volta pronta la potete tenere in caldo e usare quando serve.

Ganache: melt down 100 gr of dark chocolate in a bain-marie. Add 80 gr of boiling cream. Mix well. Once done, you can set it aside in a warm place and use it when you need it.