Pea, pistachio and matcha cake

Telegraph

7 days ago

This cake is a real green extravaganza. I love matcha and I think the flavour goes well here – with the peas and pistachios, it's a green triple threat. That being said, matcha is a very specific flavour. If you haven't tried it before, I recommend grabbing an iced matcha or similar drink at a coffee shop before trying this recipe, especially as it's a more expensive ingredient. If you don't like matcha or don't want to use it, just leave it out and glaze the cake with a simple icing, then scatter over some pistachios.
I use lime juice in the glaze to add a bit of zing, but you can use milk if you're not a lime fiend.
Cooling time required
Overview
Prep time
20 mins
Cook time
1 hr
Serves
10 to 12
Ingredients
115ml sunflower or vegetable oil, plus extra for greasing the tin
125g frozen peas
200g natural yoghurt
75g pistachios, plus extra for decorating, if you like
1 tsp vanilla extract
3 eggs
175g caster sugar
200g self-raising flour
½ tsp baking powder
1 tbsp matcha powder
Zest of 1 lime
For the glaze
125g icing sugar
½ tsp matcha powder
1½ tbsp lime juice (or you can use milk), or as needed
Method
Step
Preheat the oven to 180C/160C fan/gas mark 4.
Step
Oil a 1.5-litre loaf tin and line with parchment paper.
Step
Place 125g frozen peas in a heatproof bowl and cover with freshly boiled water to defrost. Leave for a few minutes, then drain.
Step
Tip the peas into a food processor, add 100g natural yogurt and blitz until smooth.
Step
Throw in 75g pistachios and blitz until coarsely chopped. Set aside.
Step
In a mixing bowl, combine 115ml sunflower or vegetable oil, 1 tsp vanilla extract and 3 eggs, then stir in the remaining 100g yoghurt, 175g caster sugar, and the pea and pistachio mixture.