Green Tea Honey Cake

Randy Mayor; Melanie J. Clarke

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.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 21%
  • Fat: 5.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.4g
  • Carbohydrate: 37.9g
  • Fiber: 0.4g
  • Cholesterol: 213mg
  • Iron: 1.4mg
  • Sodium: 41mg
  • Calcium: 37mg

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

Preparation

  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.
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