Honey-maccha kasutera tea cake recipe

Ingredients

• 1 tablespoon maccha (green tea powder) or any other powdered tea of choice
• 1 cup plus 1 tablespoon unbleached bread flour
• ½ teaspoon baking powder
• 1 cup plus 1¼ tablespoons eggs (around 5½ large eggs)
• 2/3 cup sugar
• 2½ tablespoons whole milk
• 3 tablespoons honey, preferably sourwood honey
• 2 tablespoons light corn syrup
• Pinch of salt

1. Preheat the oven to 325°. Line a Lodge 10 x 5 x 3-inch cast iron loaf pan with parchment paper. Do this by cutting a strip that will line the bottom and run up the two narrow ends of the pan, and another strip that will cover the bottom and run up the two longer sides of the pan.
2. In a small bowl, combine the green tea powder, flour, and baking powder. Sift it three times to ensure all the particles are evenly dispersed.
3. Place the eggs and sugar in a large metal bowl set over barely simmering water in a large saucepan. Whisk continuously until the mixture reaches 140° on an instant-read thermometer or is slightly hot to the touch. (This stabilizes the mixture for the whisking phase.) Remove the bowl from the saucepan, and, using an electric mixer fitted with the whisk attachment, whisk on medium-high speed until the mixture is ribboned, 12 to 15 minutes. (To test for the ribbon stage, drip some of the mixture in a figure 8 onto the surface of the rest of the mixture. It should hold its shape for at least 10 seconds before sinking. If it sinks prematurely, continue to whisk, checking it every 2 minutes. Reaching this stage is important for the success of the cake.)
4. In a small microwave-safe bowl, combine the milk, honey, corn syrup, and salt, and heat it in a microwave until it is warm and runny but not hot. Drizzle the milk mixture into the ribboned eggs with the mixer on medium speed, and beat just until combined. Fold in the flour mixture, adding it in three additions, folding each time until it is just mixed and no flour is visible.
5. Pour the batter into the prepared loaf pan. Run a rubber spatula across the top of the batter to break any large air bubbles. Place the pan on the middle rack of the oven. After 4 minutes, remove it from the oven, and run the spatula once in a zigzag motion along the length of the pan, agitating the mixture to remove any large air bubbles. Return to the oven, and bake until the top starts to brown, about 12 minutes.
6. Place a sheet of parchment paper on top of the cake, and set a baking sheet on top of the pan. This will serve as a lid to flatten the top of the cake and let it brown evenly. Continue to bake until a cake tester inserted in the center comes out clean, another 30 to 35 minutes.
7. Remove the pan from the oven, and remove the parchment. Cover the loaf pan with a fresh sheet of parchment, and cover again with the baking sheet. Invert the loaf pan and baking sheet. Remove the loaf pan, and let the cake sit upside down on the baking sheet until it cools down just enough that you can handle it. Wrap tightly with plastic wrap to lock in the moisture, and refrigerate for 12 hours before serving in slices.