1. Preheat the oven to 350° and put a shallow baking dish containing the margerine in the oven.
2. In a large bowl, mix the flour, matcha, sea salt, milk, eggs, honey and kirsch to smooth batter.
3. When the oven is at the right temperature, take out the hot dish and tilt it at all angles to coat it well with the melted margerine. Pour in the batter then sprinkle the raspberries into the batter then return to the oven for about 35-40 minutes, until well puffed-up and colored.
4. Serve warm and don't worry that it sinks as it cools - this is normal.