MATCHA TIRAMISU CAKE

Cake:

• 2 cups cake or bread flour

• ¼ cup honey

• 3 Tablespoons milk

• 8 eggs

• 2 cups sugar

• 2 Tablespoons matcha powder

1. Line a 9 x 13” cake pan with parchment paper.

2. Sift the flour into a mixing bowl.

3. In small pan, melt the honey with the milk–do not boil. Mix well.

4. In another bowl, whisk the eggs with the sugar and add in the milk and honey mixture. Add to the flour, stirring gently until it makes a thick batter.

5. Mix in the matcha and then pour into cake pan. Bake for 45 minutes at 350 degrees until top is golden brown and a toothpick comes out clean.

6. Once cake has cooled, cut into a square, and then cut the square into two layers.

For the mascarpone filling:

• 8 ounces of mascarpone cheese

• 8 ounces whipped topping/cream

• 2-3 Tablespoons sugar

1. Mix all ingredients until smooth. Add more sugar for desired sweetness. Keep in mind, honey drizzle will add to the sweetness.

For the matcha honey:

• 1 teaspoon matcha powder

• 8 Tablespoons honey

1. Mix well until blended

Assemble the tiramisu:

Using about half the filling, fill cake with the mascarpone mixture. Place the second layer on top and use the remaining filling to “frost” the cake. Cut into 9 pieces, each 3” x 3” and sift matcha powder over each cake slice. Top with seasonal fruit (I used Shine Muscat grapes and pink-a-boo pink strawberries) and matcha honey.