RASPBERRY, WHITE CHOCOLATE AND MATCHA CAKE Fruity slice

Something for THE WEEKEND

The perfect way to round off those healthy summer salads, this simple-to-make green tea cake is wonderfully gooey and fruity

BERRY NICE!

RASPBERRY, WHITE CHOCOLATE AND MATCHA CAKE

TAKES 30 MIN PLUS 30 MIN IN THE OVEN SERVES 8-10

225g unsalted butter, at room temperature 225g caster sugar 1tsp vanilla extract 225g 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 250ml whipping cream 1tsp vanilla extract 1tbsp icing sugar 300g raspberries 50g white chocolate, melted

1Preheat 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. In a separate bowl, sift together the flour, baking powder and matcha powder. 2Add 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 and 1tbsp milk at a time, beating well, then fold in the remaining flour. Scrape into a greased and lined 22cm 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. 3For the topping, whip the 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.