Ingredients:

  • 6 large eggs
  • 200g granulated sugar
  • 150g bread flour
  • 45ml honey
  • 15ml warm water
  • 15g zarame sugar

Instructions:

  1. Preheat oven to 350°F (180°C). Line an 8x8-inch square pan with two layers of parchment paper, extending 2 inches above the rim.
  2. Sprinkle 15g of Zarame sugar evenly across the bottom of the lined pan to create the crunchy base.
  3. In a large bowl, combine the 6 eggs and 200g granulated sugar. Using a hand or stand mixer, whisk on high speed for 8–10 minutes until the mixture is thick, pale, and reaches the ribbon stage.
  4. Dilute 45ml honey with 15ml warm water; gently fold into the egg mixture.
  5. Sift 150g bread flour twice, then fold into the batter in three additions using a rubber spatula until no flour streaks remain, being careful not to deflate the aeration.
  6. Pour the batter into the prepared pan. Tap the pan on the counter or use a skewer to draw zig-zags through the batter to remove large air bubbles.
  7. Bake for 10 minutes at 350°F (180°C). Then, drop the temperature to 325°F (160°C) and bake for another 35 minutes or until the top is dark mahogany and the center is set. Immediately wrap the warm cake in plastic wrap and rest overnight to redistribute moisture.