Castella

Active: 20 minutes; Total: 60 minutes + 3 hours rest; Yield: 8 servings

Butter, unsalted	¾ teaspoon
Water, lukewarm	2 ½ tablespoons
Honey	5 ½ tablespoons
Eggs	6 larges
Sugar, granulated	200 grams
Flour, white bread	200 grams
Matcha powder	1 tablespoon

1. Preheat oven to 350°F; grease a 8-inch springform pan with butter, and line with parchment paper. 
2. Sift together the flour and matcha powder; set aside. 
3. In the bowl of a stand mixer, combine the water and honey, and whisk vigorously. 
4. Add the eggs, and blend vigorously until smooth. 
5. Add the sugar; whisk the eggs and sugar at high speed for 5 minutes, until the mixture thickens and falls in ribbons from the beater. 
6. Pour into a large bowl, and add the flour mixture in three batches, mixing very lightly with a hand whisk. 
7. Pour the batter into the prepared pan, tapping lightly on the counter to release any small air bubbles. 
8. Bake on the middle rack of the oven for 35 to 40 minutes, until the cake is golden brown. 
9. Remove from the oven, and turn over so the baked side is facing down. 
10. Release and remove the springform pan, and peel off the parchment paper. 
11. Cover the cake with a clean tea towel, and set aside at room temperature for at least 3 hours. 

Recipe mildly adapted from Portugal Recipes & Ingredients by Anaïs Bourny Delon.