Simon Rimmer uses green tea powder to give this cake a lurid green hue and subtle green tea flavour.
Preheat the oven to 180C/350F/Gas 4. Grease and line two 23cm/9in cake tins.
Beat the sugar, eggs, vegetable oil and vanilla seeds together in a bowl until leight, fluffy and well combined. Stir in the yoghurt.
Sift the flour, baking powder and green tea powder together in a separate bowl.
Fold the flour mixture into the egg mixture.
Pour the cake batter into the two cake tins, shake gently to level out the mixture, and bake for 35-40 minutes or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cakes from the oven and set aside to cool.
For the icing, mix all of the icing ingredients together in a bowl until well combined.
Spread half of the icing onto one of the cakes and sandwich it together with the other cake. Spread the remaining icing on top of the cake.
Dust a little extra green tea powder on top of the top cake layer.
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