Pistachio & Matcha Cake

Three slices cut out of a pistachio and matcha cake.

A subtly sweet cake made with pistachios and matcha, paired with a deliciously rich white chocolate and cottage cheese ganache.

Course Dessert

Cuisine Japanese

Keyword matcha cake, pistachio cake

Prep Time 30

Cook Time 45

Total Time 1 15

Servings - 12 slices

Calories 265kcal

Author Lauren

Ingredients

Pistachio & Matcha Cake

2/3 cup hulled pistachios, unsalted (Note 4)
1 cup wholemeal flour
2 tsp matcha powder
1 tsp baking powder
1/4 tsp baking soda
2 large eggs, at room temperature
2/3 cup greek yogurt, at room temperature
1/3 cup maple syrup, at room temperature
1/4 cup extra virgin olive oil
1 medium zucchini, at room temperature
1/4 tsp cream of tartar

White Chocolate Ganache

1/2 cup melting white chocolate
1/2 cup cottage cheese, preferably low / reduced fat

Decoration

3 tbsp pistachios, roughly chopped
1/2 tsp matcha powder

Cups - Metric

Instructions

Making the pistachio crumb

Add the pistachios to a high powdered blender. Blitz until they form a fine crumb. This should take no more than a minute. Be careful not to over blend, otherwise, you risk the pistachios turning into a paste.

Making the Pistachio & Matcha Cake

Preheat oven to 180°C / 355°F. Grease and line a 20cm / 8 inch cake tin.
Sift the wholemeal flour, matcha powder, baking powder and soda into a bowl. Pour the pistachio crumb into the sieve. Using a spoon, press any clumps through the sieve. Tip the leftover bran into the bowl with the dry ingredients. Whisk the dry ingredients to combine.
Separate the egg whites, add them to a medium bowl and set aside. Add the egg yolks, Greek yogurt, extra virgin olive oil, maple syrup and vanilla extract to a large mixing bowl. Whisk until combined.
Grate the zucchini using a box grater, place it into a tea towel or cheesecloth and twist to extract as much liquid as possible. Add 1 cup of blotted zucchini to the wet ingredients and stir to mix.
Tip the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, mix until roughly 70% combined.
Add the cream of tartar to the egg whites. Beat the egg whites on medium speed until stiff peaks form.
Gently fold the fluffy egg whites into the pistachio matcha cake mix, while combining the rest of the unmixed dry ingredients. (Note 5)
Pour the pistachio matcha cake mix into the lined cake tin, and smooth the surface with either a cake palette knife or spatula. Bake the cake for 45 - 50 minutes or until a toothpick inserted into the centre comes out without batter on it.
Allow the cake to cool in the tin for 10 minutes, then turn out onto a cake rack to finish cooling. The top of your cake may sink slightly after a few minutes of being out of the oven, but it should level out.

Making the white chocolate ganache

Add the white chocolate melts to a small bowl. Heat the chocolate in the microwave, 10-15 seconds at a time until the chocolate is melted.
Pour the melted chocolate and cottage cheese to a blender and blitz until smooth ganache.
Place the white chocolate ganache in the fridge to cool.

Frosting the cake

Once the cake has cooled completely, using a serrated knife, cut the top off the cake to create a flat surface. This step is purely optional for a single layer matcha cake.
Using a cake palette knife or spatula, spread the white chocolate ganache evenly over the top of the cake. With the remaining ganache to frost the sides of the cake. (Note 6)
Refrigerate the cake for at least 30-40 minutes before slicing. This is a very moist cake, so if the toothpick comes out with some crumbs that is fine.
Allow the cake to come to room temperature and serve.

Video

Notes

Health benefits – Any benefits associated with this Pistachio and Matcha Cake are detailed in the post above.
Instructions with photos – Detailed in the post above.
Measurements - This recipe uses 250ml cup measurements. Using US cups (226ml) may alter the results of the recipe.
Pistachios - Taste a pistachio before you blitz them. Sometimes store bought pistachios can be a bit bland after sitting on the shelf. For a flavour boost, you can toast your pistachio. Place them on a baking tray and bake in the oven at 180°C / 355°F for 10 minutes, or until they smell toasted. The pistachios are ready when once they start to smell toasty and have a crunch. However, this is purely optional.
Mixing - Be careful not to overmix the pistachio matcha cake batter. Otherwise you may up with a dense cake that is gluey or rubbery. The trick is to mix until just combined.
Frosting - Ensure that your cake is completely cool. The heat may cause the white chocolate to melt and make your ganache runny.
Layer cake - Just double the pistachio matcha cake mix and divide it between 2 20cm / 8 inch cake tins. Once the cakes are completely cooled, cut the tops off using a serrated knife to create a flat surface. You will need an extra cup of white chocolate and cottage cheese per additional layer of your cake. This will give you enough ganache for a generous layer in the middle and top of the cakes, as well as a thin side crumb coat.
Gluten free – Swap the wholemeal flour for a gluten free version, or another type of flour such as almond flour. Note, I haven’t tried this, and using these flours may prevent the cake from rising as much as regular flour.
Dairy free – Swap the cottage cheese for silken tofu. Replace the white chocolate and Greek yogurt for plant-based versions.
Vegan – You could substitute the eggs for egg replacer. However, I haven’t tried this, so I’m not entirely sure whether it would work.
Nutrition - Calculated per serve, assuming 10 serves without decorations.

Nutrition