Matcha buttercream cake recipe | Sainsbury`s Magazine

Ingredients

• 200g unsalted butter, softened, plus extra to grease
• 350g plain flour
• 2½ tsp baking powder
• ¼ tsp fine salt
• 300g caster sugar
• 2 large eggs, plus 2 large yolks
• 1 tsp vanilla extract
• 225ml whole milk, plus 1 tbsp
• 2 tsp matcha powder (we used Perfect Ted)
• 125g white chocolate, finely chopped
• 250g unsalted butter, softened
• 250g icing sugar
• 2 tbsp matcha powder
• 20ml double cream
• 160g jam (we used Mackays seedless bramble preserve)
• seasonal food-safe flowers