Pistachio Matcha Cake | BRIGITTE.de

preparation

1. For the dough
   

2. Finely grind the pistachios in a speed chopper. Finely grate the tonka bean. Mix pistachios, tonka, flour, baking powder, starch and salt.

3. Sort the spinach, rinse it, shake it dry and puree it finely in a speed chopper with sugar, oil, oat drink, orange juice and matcha paste. Add the spinach-matcha mixture to the flour and work into a smooth dough using the dough hook of the hand mixer. Pour the dough into a baking pan lined with baking paper (approx. 15 x 25 cm in size) and smooth it out.

4. Place the mold on the oven rack, bake the cake in the preheated oven at 180 degrees (fan oven 160 degrees) on the second rack from the bottom for 35-40 minutes. To test, stick a toothpick into the dough. If no dough sticks to it, the cake is done. If necessary, cover the cake with baking paper halfway through the baking time so that it doesn’t get too dark. Allow to cool completely on a wire rack, then remove from the tin.

5. For decoration
   

6. Roughly chop the pistachios. Mix the powdered sugar, orange juice and matcha paste until smooth. Spread the icing over the cake and immediately sprinkle with the chopped pistachios. Let dry.