Grease a 22 cm springform circular pan and set aside. Turn up the oven to 165 degrees Celsius (Gas Mark 3; 325 degrees Fahrenheit).

In a stand mixer, beat the butter and sugar until a consistent cream forms.

Add in the eggs one at a time and continue beating.

In a bowl sieve the flour, baking powder and matcha powder together to form a green powder consistency.

Add in the green tea flour mix and beat well.

Remove cake batter from stand mixer and pour into greased pan. Bake on the middle shelf for 30 minutes or until a wooden skewer (toothpick) comes out clean.

Whilst the cake is baking, whip some full cream in your stand mixer (according to the instructions of your stand mixer). Crush some salted caramel popcorn (I used Happy Lab's popcorn, my go-to happy place for popcorn. Alternatively, you can make your own --> Billy Law's Man Food) and whisk it through the whipped cream.

Once the cake has cooked, remove from oven and let cool for 3-5 minutes before releasing from pan.

Once the cake has completely cooled, dab on the whipped cream and sprinkle more crushed popcorn at the top for garnishing. Spray some edible gold (according to manufacturer's instructions) over whipped cream and popcorn.