Matcha Yogurt Cake

Ingredients: (8 inch cake tin)

(A)
90g butter (room temperature)
100g icing sugar
2 eggs (beaten)
150g plain yoghurt (1 bottle)

(B)
180g self raising flour
1 tbsp matcha powder

(C)
150g ready red bean paste filling (diced small)

Method:

1. Beat butter and sugar of (A) until smooth. Add eggs in slowly and then yoghurt, mix well.
2. Then mix in the (B) till combined.
3. Add in (C), mix well. Pour into a greased and lined cake tin.
4. Bake in a preheated oven at 180C for 30-45 mins, until skewer inserted come out clean.