Pistachio green tea cake
This is the perfect cake to serve for afternoon tea. And what should you serve it with? A cup of green tea of course!
How long will it take?
1 ½ hours
What’s the serving size?
Serves 12
What do I need?
- 2 ½ tsp + ¼ cup sugar
- 1 1/3 cup plain flour
- ¼ cup egg yolk
- ½ cup egg white
- 2 tbsp vegetable oil
- ¼ tsp baking powder
- 2 tbsp matcha tea powder
- ¾ cup boiling water
- 1 cup cold water
For the filling
- 450g cream cheese, softened
- ¼ cup raspberry jam
- ¾ cup ground roasted pistachios
- 1 tbsp honey
- 2 handfuls roasted pistachios, roughly chopped, to serve
How do I make it?
- Grease and line a loaf tin.
- Whisk egg yolk and 2 ½ teaspoons sugar, then stir in oil.
- Mix matcha tea powder into a paste with ¾ cup boiling water. Then add in 1 cup cold water.
- Add the tea mixture to the egg yolk mix. Then sift in 1/3 cup flour and mix well.
- In a second bowl, whisk egg white until thickened and then add in baking powder and beat well.
- Add ¼ cup sugar and whisk until the egg white forms peaks.
- Fold egg white into egg yolk carefully using a spatula. Try not to beat out too much air.
- Pour the batter into the loaf tin and distribute evenly.
- Bake for 55 minutes at 160C. Cake is ready if a skewer inserted comes out clean.
- Remove from oven and cool on a cooling rack.
- To prepare the filling, beat the cream cheese until it has a creamy consistency. Stir in ¾ cup chopped pistachios and honey.
- Cut cake in quarters lengthways. Spread a layer of jam on the bottom layer, then add cream cheese filling. Repeat with remaining layers, finishing with a layer of cream cheese and top with remaining pistachios.
- Refrigerate for at least 30 minutes before serving.
