Using a mini 4 inch bundt cake mould, or a normal 5″ inch cake mould, spray generously with pan coating to prevent sticking.
Preheat the oven to 175°C.
In a bowl, combine all the dry ingredients and whisk to combine.
In another mixing bowl, whisk the eggs and. the sugar together until mixture becomes frothy and a pale yellow color.
Add in the plain yogurt, tea leaves and vanilla. Whisk to combine.
Slowly add in the liquid fats (melted butter and vegetable oil) to incorporate the oil into the batter.
Pour into the mould of your choice and bake at 175°C for 20 minutes. Once the toothpick or testing pin comes out 80% clean, remove from the oven and allow to cool.
Once cool, drizzle the icing over the cakes. And sprinkle some Hojicha tea on top of the icing.