Delicate cake with green tea

1. 

dried cranberries 3.5 oz (100 g)

Wash and drain the cranberries.

2. 

flour medium 6.25 oz (180 g) • baking powder for gingerbread 0.75 oz (20 g)

Mix the flour with the baking powder.

3. 

egg white 8 pcs

Beat the egg whites until they are foamy.

4. 

egg yolk 5 pcs • sugar granulated 5 oz (140 g)

Whisk the egg yolks and sugar into foam.

5. 

water 6.75 tbsp (100 ml) • sunflower oil 6.75 tbsp (100 ml)

Add water and oil. Mix ...

6. 

... and add the flour.

7. 

Gently fold egg whites foam into the mixture.

8. 

Divide the dough into 2/3 and 1/3. Stir cranberries into grater part of it.

9. 

Matcha tea 2 tsp

Stir the tea into a smaller part.

10. 

unsalted butter • flour medium

Grease the mold with butter and sprinkle with flour. Pour the dough with cranberries and the dough with tea in it.

11. 

Using a wooden spooon, press the dough lightly, from top to bottom.

12. 

Bake for 40 minutes at 180 °C.

13. 

powdered sugar

Whether the cake is ready, you can find out by inserting a wooden skewer into the cake. It can not be wet after being pulled out. Tip the cooled cake out and sprinkle with sifted powdered sugar.

14. 

Cut into portions.