Melt the butter and honey in a pan.

Whisk together eggs, egg yolk, sugar, matcha powder and sea salt in a big bowl. Keep whisking until foamy.

Sift the flour and baking powder in whilst whisking. Ensuring there are no lumps.

Slowly pour the butter and honey mix into the batter, keep stirring.

Chill the batter in the fridge overnight. (Or a few hours)

Preheat oven to 220'C/gas 7.

Butter and flour the tin.

Put batter into a piping bag.

Half fill each hole in the tin, bake for 3 mins.

Turn oven down to 180'C/gas4 and bake for another 4-5 mins.

Remove from tin immediately.