Fully line a 7 square pan or 9.25 *5.25 loaf pan. Sprinkle raw cane sugar round the bottom of pan (I omitted it).
Preheat oven to 180oC.
Sift twice matcha and flour and mix well.
Mix mirin (water) with honey. Set a side. (*)
Beat egg and sugar at high speed until the egg batter forms ribbons. Once ribbon stage is reached, continue beating at slow speed to even out the batter. Add in (*) and beat until incorporated.
Add in the bread flour and beat at low speed, in 3 additions. This should be taken about a minute. The batter is ready if it forms ribbons. Do not overmix, this will lead to a fallen or flat cake.
Pour the batter into the prepared pan. Tap the pan on the countertop a few times. Run a knife up and down the batter to get rid of any big trapped bubbles.
Put the pan in the oven and lower Bake for 10 minutes, then lower temperature to 150oC and bake for 60 to 65 minutes. Test with a skewer, when it comes out clean the cake is done.
When done, unmould immediately and wrap it tightly in cling film. Put the wrapped cake in a plastic bag and leave to cool in fridge for a day before unwrapping. This helps the cake having a moist texture.
You can keep the cake in the fridge for up to 5 days or wrap it with cling film and freeze for up to a month.
