4. While the cake is cooking, make a strong infusion of Green Green
Tea, following the instructions on the pack. Remove the teabags
and pour tea into a small pan, adding the sugar. Stir over a low
heat until the sugar is dissolved. Increase the heat and boil rapidly
for 5 minutes until you have a light syrup. Remove 4 tablespoons
of syrup and set aside to cool. Keep the rest of the syrup warm
while the cake is cooking.
soon as the cake is cooked, remove from the oven and leave in the
tin for a few minutes to cool slightly. Skewer the cake surface
and drizzle the warm syrup slowly and evenly over the top of the
cake. Leave to cool completely in the tin.
Mix the reserved syrup with the crème fraiche, then cover
Serve with a dollop of the Green
Green Tea spiked crème fraiche.