Make it with matcha

Get a healthy kick of antioxidants from these sweet treats!

Layered Orange Matcha Cake SERVES 10 PREPARATION 15 MINUTES COOKING 30 MINUTES

½ cup warm milk 3 matcha green tea bags 250g butter, softened 1¼ cups caster sugar 4 eggs 2 teaspoons vanilla 2¾ cups self-raising flour,

sifted ½ cup orange juice 2 teaspoons orange zest,

grated ICING 250g butter, softened 4 cups icing sugar, sifted

1 tablespoon matcha powder 1 tablespoon milk (if necessary) blueberries, icing sugar

to serve

1. Preheat oven to moderate, 180°C. Lightly grease and line 2 x 20cm round cake pans.

2. In a jug, combine milk and tea bags. Set aside for 5 minutes to infuse. In a bowl, using an electric mixer, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Squeeze liquid from tea bags and discard.

3. Fold flour into creamed mixture alternately with orange juice and combined milk. Stir in zest. Divide between pans. Bake for 25-30 minutes until cooked when tested. Rest in pan for 10 minutes before turning onto a wire rack to cool completely. Split each cake in half horizontally.

4. ICING. Using an electric mixer, beat butter in a bowl until creamy. Gradually beat in icing sugar, matcha powder and milk (if not too sloppy) on low until smooth and spreadable. Sandwich cold cakes with icing, then spread icing over top of cake. Top with blueberries and dust with icing sugar.