200 g plain flour, sifted
2 Tsp baking powder
1/2 Tsp salt
400 g yogurt
300 ml sour cream
190 g castor sugar
3 large eggs
4 Tsp poppy seeds
3 Tsp grated lemon zest
3 Tsp gelatine powder
2 Tsp match powder
1/2 Tsp vanilla essence
1/2 cup olive oil
150 g dried craisin
125 g strawberries, washed, removed stems and cut into halves plus 5 for decorations
Preheat the oven to 180 deg C. Grease the tube pan. Arrange the craisin at the bottom the greased pan.
Sift together flour, baking powder, and salt into a bowl. Using electric blender, blend together yogurt, sour cream, sugar, eggs, lemon zest, vanilla, and oil. Slowly blend the dry ingredients into the wet ingredients. Next add the gelatine powder; mix well to incorporate. If batter to watery, add more flour until the consistency of the batter is right.
Spoon out with a big ladle about 4 laddles of batter into another bowl; add matcha and stir well. Use another ladle, spoon the white gelatine batter into the prepared pan and place the strawberries all around, and gently push in a bit . Smooth the top. Then spoon the matcha batter on top and sprinkle poppy seed over the matcha batter; smooth the top. Next spoon the white gelatine batter over it; smooth it evenly.
Give the tube pan a light bang on the bench. Bake for about 1 hour or until a cake tester placed in the center comes out clean.
When the cake is done, turn oven off , leave cake in there for 10 minutes. After that flip out from tube pan, leave it to cool completely on a line with foil handle base of the airtight container. Now transfer to an air tight cake container to further cool it in fridge. Serve it with matcha tea and other cut up fruits.
Note: Oven temperature may vary. If batter too watery add more flour until it becomes the right batter consistency (smooth and thicken a bit). To test, spoon and tip spoon if its flow like a tap; consistency isn’t right. It should be like heavy drop from the spoon.