bohemianwanderer – This matcha pistachio loaf combines the earthy flavor of matcha with the richness of pistachios, creating a moist and flavorful cake. The recipe is straightforward, with just a few ingredients needed to make a 450g loaf that’s perfect for a tea break or as a sweet snack.
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Start by preheating your oven to 200°C (180°C fan)/390°F/gas 6. Place a shelf in the middle of the oven for even heat distribution. Next, line a 450g loaf tin with baking paper, ensuring the paper slightly overhangs for easy removal later.
In a food processor, combine the flour, baking powder, pistachios, matcha powder, and sea salt. Pulse until the pistachios are finely ground and the mixture starts to clump slightly. This indicates that the oils from the pistachios have been released and incorporated into the dry ingredients.
Add the sugar, plant-based milk, and olive oil to the food processor, then pulse again to combine. Scrape down the sides to ensure everything is evenly mixed. Alternatively, you can whisk the ingredients together by hand in a bowl. Just make sure the batter is smooth and lump-free, being careful not to overmix.
Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Bake for 45–50 minutes or until the top turns golden, and a skewer inserted into the center comes out clean. To prevent the cake from collapsing, avoid opening the oven until at least 35 minutes have passed. The cake should rise and feel springy to the touch when done.
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Use the paper overhang to lift the loaf out, then peel off the paper and place the cake on a rack to cool completely.
Preparing the Matcha Icing and Serving
While the cake cools, it’s time to prepare the matcha icing. Melt the cocoa butter in a saucepan over low heat, then add the groundnut oil, icing sugar, and matcha powder. Whisk the mixture until it forms a smooth, glossy glaze.
Once the cake has cooled, pour the glaze over the top. If needed, use a dry pastry brush to spread the icing evenly across the surface. Leave the cake at room temperature to allow the glaze to set.
This matcha pistachio loaf can be stored in an airtight container at room temperature for up to three days. If you want to keep it for longer, wrap the loaf tightly in cling film and freeze it for up to three months. When ready to enjoy, simply defrost it at room temperature.
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This cake offers a delightful balance of flavors, with the matcha providing a subtle earthy bitterness and the pistachios adding richness and crunch. Whether served for afternoon tea or as a sweet treat, it’s sure to impress.
