1
["1. Pre-heat the oven to 180u00b0C/350u00b0F.", "2. Line the base of each cake tin with a circle of non-stick baking parchment and butter the sides.", "3. Either by hand or using an electric mixer cream together the butter and sugar until light in colour and creamy in texture.", "4. Lightly beat the eggs and add gradually to the mixture with 2 tablespoons of the flour.", "5. Add the vanilla and if using it, carefully add the natural green colour, drop by drop, so as not to make the colour too strong.", "6. Sift the remaining flour and the baking powder into the mixture, fold it in carefully. Lastly stir in the boiling water.", "7. Divide the mixture evenly between the 2 cake tins. Spread it out using a palette knife and create a slight hollow in the centre, so that when it is cooked it has a flat top.", "8. Bake for 20 -25 minutes, until the cakes feel springy to the touch.", "9. When cooked cool on a wire rack. After 5 minutes remove the cakes from the tins.", "10. While the cake is cooking make the green tea syrup. Pour the boiling water onto the 2 PG tip Green Tea teabags and leave for several minutes. Remove the teabags and transfer the tea into a small saucepan with the sugar. Bring to the boil, then simmer for a few minutes until the sugar has completely dissolved and syrup has thickened slightly.", "11. Once the cake has been turned out of the tin pierce it all over with a fine skewer or needle. Carefully drizzle (or paint) the warm syrup on all sides of the cake using a pastry brush.", "12. Whip the cream and mascarpone with the vanilla and sugar. Wash the orange and finely grate the zest directly onto the cream, fold it in. Spoon the cream into a piping bag fitted with a small fluted nozzle.", "13. When completely cold, fill the centre of the cake with cream and most of the fresh berries, reserving a few for decoration. You can arrange raspberries around the edge of the cake, and pipe a rosette of cream between each one. Decorate the top of the cake with the remaining berries and a few edible fresh flowers. When in season, elderflowers look very pretty! Dust with icing sugar just before serving.", "14. This is best eaten on the day it is made, but can be kept in the fridge for a couple of days in a sealed box."]
