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.

Recipe by Cooking Light March 2002

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Credit: Randy Mayor; Melanie J. Clarke

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Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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

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

  • 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.

  • 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.

Nutrition Facts

218 calories; calories from fat 21%; fat 5.1g; saturated fat 1.6g; mono fat 1.9g; poly fat 0.7g; protein 6.4g; carbohydrates 37.9g; fiber 0.4g; cholesterol 213mg; iron 1.4mg; sodium 41mg; calcium 37mg.
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