Pistachio Matcha Cake Recipes

PISTACHIO MATCHA CAKE

Steps:

• Preheat the oven to 350 °F (180 °C). Line the bottoms of two identical 10" round pans. If you don't have two identical dishes or enough room in the oven, be ready to bake twice.
• Sieve the coconut flour to get rid of any lumps.
• Prepare pistachio butter: Put the kernels into the bowl of an S blade food processor. Add a pinch of salt if the kernels are unsalted. Pulse for a few minutes until the texture starts resembling butter. You might need to scrape the sides of the bowl every now and then. Add the coconut oil and pulse for another minute or two.
• Beat the eggs with the whisk attachment for 1 min. on high speed. With the mixer on, gradually add erythritol and continue beating on high speed a full 8 min. It will be thick and fluffy.
• Add the coconut flour and pistachio butter, beating continuously on medium low speed just until incorporated. Using a spatula, scrape the bottom of the bowl to get any pockets of flour or butter hiding at the bottom; do not overmix or you will deflate the batter.
• Pour the batter into the first baking pan. Bake for 20 minutes. The toothpick, inserted into the middle, must come out clean.
• Repeat the same procedure as for the 1st sponge cake layer, only using plain macadamia butter.
• Bake the sponge cake layer for 20 minutes. The toothpick, inserted into the middle must come out clean.
• Place the pistachio kernels in a food processor and pulse. Put aside a tablespoon of ground pistachios to use as decoration later.
• Into the food processor with crushed pistachios, add powdered erythritol, matcha, and a pinch of salt if the nuts are unsalted. Process until you get very fine powder. In another bowl, lightly beat the egg white.
• Add a bit of the egg white and process again. Keep adding the egg white, a little at a time, until the marzipan comes together in a clump. You might not use up all of the egg white. Be careful not to add too much, so that the marzipan doesn't become too sticky.
• Roll out the marzipan into a (round) shape that will cover the cake. Help yourself with some cling wrap (see the picture). Place in a fridge or a freezer while you prepare the matcha cream filling.
• Soak the gelatine in 4 tbsp. water for 5 minutes. Add 4 tbsp. of boiling water and mix until the gelatine dissolves completely. Let it cool down (or prepare the gelatine according to instructions on the packet).
• Using a stand electric mixer, whip the cream until almost firm. Add cream cheese and mix on medium high. Add erythritol, stevia extract (to taste) and matcha powder. Continue mixing until everything is well incorporated. Add the dissolved gelatine and mix well on medium speed.
• In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend a heatproof bowl over the water, making sure the bowl is not touching it.Put in chopped chocolate and coconut oil. Mix until melted. Let it cool down but keep it runny.
• When the sponge cakes are done baking, soak each with 6 tablespoons of almond milk, mixed with stevia extract (optional) and vanilla extract.
• First, take the 1st (pistachio) sponge cake. Using a spatula, coat it with 1/2 of matcha cream filling.
• Next, lay on the 2nd (pale) sponge cake layer. Coat it with the other half of matcha cream filling.
• Take the pistachio marzipan out of the freezer and put it on top (remove the foil if you've used any).
• Sprinkle the melted chocolate all over the cake. Use a tablespoon of groud pistachio kernels for decoration. If you like, sprinkle some more matcha powder on top.
• Keep refrigerated overnight. The longer the cake sits in the fridge, the better it gets. :-)Enjoy!