Make It With Matcha!
LAYERED ORANGE MATCHA CAKE SERVES 10 PREP 15 MINS COOK 30 MINS
Preheat oven to moderate, 180°C. Lightly grease and line 2 x 20cm round cake pans. In a jug, combine ½ cup warm milk and 3 Lipton Matcha Green teabags. Set aside 5 mins to infuse. Meanwhile, in a bowl, using an electric mixer, beat 250g softened butter and 1 ¼ cups caster sugar together until creamy. Add 4 eggs, one at a time, beating well. Beat in 2 tsp vanilla. Squeeze liquid from teabags, discard. Fold 2 ¾ cups sifted self-raising flour into creamed mixture alternately with combined milk and ½ cup orange juice. Stir in 2 tsp grated orange zest. Divide between pans. Bake 25-30 mins until cooked when tested. Rest in pan 10 mins before turning onto a wire rack to cool completely. Split each cake in half horizontally. FROSTING Meanwhile, in a bowl, using an electric mixer, beat 250g softened butter until creamy. Gradually beat in 4 cups sifted icing sugar, 1 tbsp matcha powder and 1 tbsp milk (if necessary) on low until smooth and spreadable. Sandwich cold cakes with frosting, then spread over top of cake. Top with blueberries and dust with a little icing sugar.