Matcha & White Chocolate Cake With Raspberries

A rich, gooey cake with a trendy matcha twist

serves 8-10

225g (8oz) unsalted butter, at room temperature

225g (8oz) caster sugar

1tsp vanilla extract

225g (8oz) plain flour, sifted 1tsp baking powder

3tsp matcha green tea powder

4 large free-range eggs, lightly beaten

Zest and juice of

2 limes

3tbsp whole milk for the toPPing:

250ml (8floz) whipping cream

1tsp vanilla extract

1tbsp icing sugar

300g (10oz) raspberries 60g (2oz) white chocolate, melted

1 Preheat the oven to 160C/ gas 3. Using an electric mixer, beat the butter and sugar together in a bowl until creamy and pale, then mix in the vanilla until well combined. in a separate bowl, sift together the flour, baking powder and matcha powder.

2 Add 1 egg, 1tbsp of the flour mix and the lime zest and juice to the butter mixture, and beat with an electric mixer until well combined. Continue by adding 1 egg, 2tbsp flour mix and 1tbsp milk at a time, beating well, then fold in the remaining flour mix. scrape into a greased and lined 23cm (9in) springform cake tin. Bake for 30 min or until an inserted skewer comes out clean. Allow to cool in the tin, then remove to a wire rack to cool completely.

3 For the topping, whip cream, vanilla and icing sugar until it holds its shape, spread over the cooled cake and decorate with raspberries. Drizzle over the melted white chocolate.

Per serving: 648-518 cals, 42-33 fat, 25-20g sat fat, 58-46g carbs