INGREDIENTS 

• 260g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 160g unsalted butter, melted and cooled
• 140g caster sugar
• 2 eggs
• 240g sour cream or yoghurt
• 2 tsp vanilla extract
• 2 tsp Happy Way Matcha Powder 
• 2 tsp freeze-dried strawberry, crushed into a fine dust 
• 250g icing sugar, sifted
• 1-3 tbsp of milk
• Pink food colouring (optional)

METHOD 

1. Preheat oven to 175°C. Grease and line a loaf tin with baking paper.
2. In a large bowl, whisk together the flour, baking powder and salt.
3. In another bowl, whisk the melted butter, sugar, eggs, sour cream (or yoghurt) and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix, otherwise the batter may become rubbery.
5. Divide the batter into three small bowls. In the first bowl, mix in the matcha powder. In the second bowl, mix in the freeze-dried strawberry powder. Leave the third bowl of batter plain.
6. Spoon alternating dollops of matcha, strawberry, and plain batter into the prepared loaf tin, then smooth the surface with a palette or butter knife.
7. Bake for 45-50 minutes, or until a skewer inserted in the centre comes out clean.
8. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. Meanwhile, place the sifted icing sugar into a mixing bowl and add 1 tablespoon of milk. Whisk until combined, then add another tablespoon if needed. The milk will absorb into the icing sugar quickly, so be sparing with how much you add.
10. Add a small drop of pink food colouring (or some leftover freeze-dried strawberry powder) and whisk again.
11. When the cake has cooled completely, drizzle the icing over the top and let it dribble down the sides. Finish with a dusting of freeze-dried strawberries, then slice and serve.

Recipe created by @madeby.mandy