There is such a delicate tenderness that exists within the crumb of this cake. The flavours are soft and flushed yet potent in their aroma. A slice of this transports me to Japan, a place I have never been but long to visit. The waft of green tea that permeates through the floral headiness of rose. It’s like taking a deep breath in a floral garden. Make, relax and enjoy.
130g Full Fat Greek Yogurt
1 tbsp Lemon Juice
130 Butter, unsalted, room temperature
170g Caster Sugar
190g Plain Flour
1 tsp Bicarbonate Soda
½ tsp salt
2 tsp White Tea Leaves
1 tsp Vanilla Extract
1 tsp Rose Extract
2 Large Eggs
100g Icing Sugar
1 tbsp Full Fat Thick Greek Yogurt
½ tsp Rose water
1 tsp Lemon Juice
1. Preheat oven 175C. Grease and flour a 20 x 12cm Loaf pan or thereabouts. Set aside in the fridge.
2. Mix the yogurt with the lemon juice and set aside.
3. Beat the butter with the sugar for at least 5 minutes in a stand mixer fixed with a paddle attachment until light and fluffy.
4. Add the eggs, one at a time, beating well between each addition and scraping the sides of the bowl with a spatula as you go.
5. Mix the flour with the tea leaves, bicarbonate soda and salt. Add half of this and gently mix through.
6. Add the yogurt, lemon, vanilla and rose and mix this through before adding the remaining flour mix. Try not to overwork the mixture.
7. Transfer to your prepared tin and bake on the middle shelf for 35-50 minutes or until a skewer comes out clean,
8. Allor to cool for 10 minutes then turn out to cool completely.
9. Meanwhile make the glaze, mix all ingredients in a bowl until smooth.
10. Once cool, drizzle the glaze over the loaf, allow to set for 5 minutes then serve.