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Green Tea Honey Cake

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: 1 wedge)
If you can't find green tea powder, available at many Asian markets, use a clean coffee grinder to pulverize green tea leaves. We used gunpowder green tea.

Ingredients

  • Cooking spray
  • 2/3 cup sugar
  • 4 large eggs
  • 4 large egg yolks
  • 1/3 cup fat-free milk
  • 1/4 cup honey
  • 1 cup all-purpose flour
  • 2 tablespoons green tea powder

Nutrition Information

  • calories 218
  • caloriesfromfat 21 %
  • fat 5.1 g
  • satfat 1.6 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 6.4 g
  • carbohydrate 37.9 g
  • fiber 0.4 g
  • cholesterol 213 mg
  • iron 1.4 mg
  • sodium 41 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

  3. Place sugar, eggs, and yolks in a large bowl; beat with a mixer at medium speed until thick and pale (about 6 minutes).

  4. Combine milk and honey in a small bowl; stir well with a whisk. Add milk mixture to egg mixture, stirring well.

  5. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small mixing bowl; add tea, stirring well with a whisk. Fold flour mixture into egg mixture. Pour batter into prepared pan.

  6. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.