165g unsalted butter, at room temperature
200g icing sugar
1 tsp vanilla extract
3 large egg whites, lightly beaten
275g plain flour
¾ tsp baking powder
4 tsp matcha powder
100ml full-cream milk
For the topping
125g Greek yoghurt
30g white chocolate, melted
- Heat the oven to 170°C. Beat the butter and icing sugar until creamy and pale, and mix in the vanilla extract. Beat in the egg whites, a little at a time.
- In a separate bowl, mix the flour, baking powder and matcha powder until well combined, then sift. Add to the butter mixture in three batches, adding some milk each time. Put into a 22cm tin lined with baking paper. Smooth the top and bake for 20-30 min. Cool in the tin, then turn onto a wire rack.
- Whip the cream until it starts to thicken, add the yoghurt and mix until it holds its shape. Spread over the cooled cake and top with the raspberries. Drizzle over the melted white chocolate.