Position a rack in the middle of your oven. Preheat to 325° F.

Butter an 8x4 loaf tin (or 9x5) and line with parchment paper.

In a glass measuring cup, whisk together the milk, oil and vanilla. (You’ll need to divide this between the two batters later, hence the measuring cup.)

In a medium bowl, whisk flour, baking powder, and salt until combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low until it’s lighter in color—about 1 minute. Then, with the mixer still running, gradually add the sugar and beat until it is almost white in color and fluffy, 3 minutes.

With the mixer still running, add the eggs one at a time, scraping down the bowl between every addition. Make sure each egg is totally incorporated before adding the next. The mixture might begin to look curdled, just carry on.

With the mixer on low, add the flour mixture in thirds.

Transfer half of the mixture to a medium-size bowl, about 460g.

Pour 1/4 cup of the vanilla-oil-milk mixture into the bowl of the stand mixer. With a rubber spatula, fold the liquid in, just until it's barely incorporated.

With a fork, vigorously whisk the matcha into the remaining liquid—until there are no lumps. Pour the matcha liquid into the other bowl and fold it in, again, just until it's barely incorporated.

Dollop the batter into the lined loaf pan, alternating from matcha to plain, until the bottom is covered. Use the back of a spoon to even out the batter, then run a skewer or butter knife in swirls to create the “marble effect.” Top with about one third of the raspberries. Repeat this process until all the batter is gone.

Bake in the middle of the oven for 1 hour and 30 minutes. If your oven has hot spots or uneven heat distribution, rotate the pan very gingerly at around 1 hour. Any bumps or big temperature drops before that will cause your cake to collapse, so no peaking.

Remove from oven. Let the pan cool on a wire rack for 10 minutes, then turn out, remove parchment and let fully cool.

If desired, top with a basic icing. I just take about a cup or so of powdered sugar and mix in a teaspoon of milk or water, one at a time, until it’s a very thick but pourable consistency.