Ingredients
- 225g unsalted butter, at room temperature
- 225g caster sugar
- 1tsp vanilla extract
- 225g plain four, sifted
- 1tsp baking powder
- 3tsp Matcha (buy Matcha for Baking from tombotea.com and most good stores)
- 4 large free-range eggs, lightly beaten
- zest and juice of 2 limes
- 3tbsp whole milk
for the topping
- 250ml whipping cream
- 1tsp vanilla extract
- 1tbsp icing sugar
- 300g raspberries
- 50g white chocolate, melted
you wIll need
- a 22cm cake tin, greased and lined with baking parchment
Method
- Heat the oven to 170C, gas 3. Using an electric mixer, beat the butter and sugar until creamy and pale, then mix in the vanilla until well combined. In a separate bowl, sift together the flour, baking powder and Matcha.
- Add 1 egg, 1tbsp of the flour and the lime zest and juice to the butter mixture, and beat with an electric mixer until well combined. Continue to add 1 egg, 2tbsp flour and 1tbsp milk at a time, beating well until the last egg has been added. Fold in the remaining flour, scrape into the prepared tin and smooth the top. Bake for 30 minutes or until an inserted skewer comes out clean. Allow to cool in the tin then set aside on a wire rack to cool completely.
- For the topping, whip the cream, vanilla and icing sugar until it holds its shape, spread over the top of the cooled cake and decorate with raspberries. Drizzle over the melted white chocolate.
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