"Then, there's a deep, buttery richness to pistachios that comes out best when they're finely ground with flour the oils release, the texture softens and the flavour becomes more pronounced; the addition of just a little matcha brings a quiet bitterness and depth, enough to hold its own without overpowering."
"Put the flour, baking powder, pistachios, matcha and salt in a food processor and pulse until the pistachios are finely ground and the mixture begins to clump together slightly. This clumping indicates that the oils from the pistachios have been released and are evenly distributed through the dry ingredients. Pour the sugar, milk and oil into the food processor and pulse again to combine, scraping down the sides to make sure everything gets nicely incorporated."
"This cake is close-crumbed and tender, and finished with a thin glaze of matcha icing that sets to a soft, pale-green sheen. Prep 5 min Cook 1 hr 10 min, plus cooling Makes 1 450g loaf 150g plain flour 4g baking powder 100g shelled pistachios 3g matcha powder 2g fine sea salt 150g golden caster sugar 150g plant-based milk 20g olive oil For the matcha icing 30g cocoa butter (deodorised) 20g groundnut oil 100g icing sugar 2g matcha powder, plus extra for sprinkling"
A pistachio and matcha loaf cake yields a close-crumbed, tender loaf with quiet earthiness and gentle bitterness from matcha. Finely grinding shelled pistachios with flour releases their oils, softens texture, and intensifies flavor. The batter combines plain flour, baking powder, ground pistachios, matcha, salt, golden caster sugar, plant-based milk, and olive oil; ingredients should be incorporated without overmixing. The loaf is baked at 200C (180C fan)/390F for about 1 hour 10 minutes and produces a 450g loaf. A thin matcha icing made with cocoa butter, groundnut oil, icing sugar, and matcha sets to a pale-green sheen.
Read at www.theguardian.com
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