We came across a great recipe created by Ling Fong that was published in a 2003 compendium of Cooking Light recipes. It is a unique and delicious creation that uses one of our favorite flavor combinations; green tea and Hawaiian Lehua honey.
Cooking Spray
2/3 cup sugar
4 large eggs
4 large egg yolks
1/3 cup fat-free milk
1/4 cup Big Island Bee organic Lehua honey
1 cup all-purpose flour
2 tablespoons green tea powder
1. Preheat oven to 350 degrees.
2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with 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 Lehua 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 mixing bowl; add tea powder, stirring well with a whisk. Fold flour mixture into egg mixture. Pour batter into prepared pan.
6. Bake at 350 degrees 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. 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.
