2 tablespoons (30 ml) green tea leaves (chopped if necessary)

1/4 cup (60 ml) boiling water

5 eggs, separated

3/4 cup (180 ml) unsalted butter, softened

3/4 cup (180 ml) sugar

Grated zest of 2 lemons

2 tablespoons (30 ml) lemon juice

1 1/2 cups (375 ml) cake flour

1 teaspoon (5 ml) baking powder

Preheat the oven to 180 ºC (350 ºF).

Butter a 20 x 10-cm (8 x 4-inch) loaf pan.

In a bowl, let the tea leaves steep in the boiling water for 5 minutes. Set the leaves and the liquid aside.

In a bowl, beat the egg whites until stiff peaks form. Set aside.

In another bowl, cream the butter, sugar, zest and lemon juice until the mixture whitens. Add the egg yolks and the tea (leaves and liquid). While beating with an electric mixer, gradually add the flour combined with the baking powder.

Add half of the egg whites, beating at low speed. Fold in the remaining egg whites with a spatula.

Pour into the pan and level.

Bake in the middle of the oven for about 40 minutes or until a toothpick inserted in the centre comes out clean. Unmold. Cool before slicing.

Delicious with tea.

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