This is essentially a variation on a lemon drizzle cake, but one worth trying.

Cake ingredients:

  • 200g demerara sugar
  • 225g self-raising flour
  • 225g unsalted butter, at room temperature
  • 1 teaspoon of matcha powder
  • 4 eggs
  • Zest 1 lemon
  • 1/2 teaspoon of lemon extract
  • 1 teaspoon of lemon thyme leaves
  • 150g fresh blueberries

Topping ingredients:

  • 80g icing sugar
  • Juice from 1/2 lemon
  • 1 tablespoon of cold green tea
  • Lemon shortbread crumb (optional, but it does add a phenomenal crunch)
  • Few blueberries and edible flowers to decorate

Method

Preheat the oven to 180C
Butter a bread loaf tin
Beat together the butter and sugar until pale and fluffy, ideally in an electric mixer
Then pour in the egg, one at a time and continue mixing
Gradually add in the flour and the rest of the cake ingredients
Pour the batter into the prepped tin and bake for roughly 50 minutes
To test whether it is cooked, insert a skewer into the centre of the cake and if it comes out clean, the cake is ready
If the skewer comes out with wet batter attached, simply return back to the oven for another few minutes
Once the cake is ready, leave to cool in the tin for 5 minutes and once it is cool enough to handle, flip it out and leave to cool completely before decorating
To make the drizzle, just combine the sugar with the juice and green tea
You are looking for a thick, gloopy consistency
If it is too loose, add more sugar or thin it out with more lemon juice or green tea
Drizzle over the cake and serve immediately

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