Name: Matcha Pistachio Cakes with Chocolate Ganache
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 cup all-purpose flour; 1/2 cup pistachio flour (or finely ground pistachios); 3/4 cup sugar; 1 tsp baking soda; 1/4 tsp sea salt; 1 tbsp matcha powder; 3/4 cup pistachio milk (or regular milk); 1/3 cup coconut oil (or pistachio oil); 1 tbsp apple cider vinegar; 1 tsp vanilla extract; 4 oz dark chocolate, chopped; 1/2 cup heavy cream

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Matcha Pistachio Cakes with Chocolate Ganache combine the earthy flavor of matcha green tea with the nutty richness of pistachios, all topped with a decadent chocolate ganache. These individual cakes are a delightful fusion of flavors and textures, perfect for tea time or as an elegant dessert.

Why You’ll Love This Recipe

The combination of matcha and pistachio offers a unique and sophisticated flavor profile. The moist, tender crumb of the cake pairs beautifully with the smooth, rich chocolate ganache, creating a harmonious balance of flavors. These cakes are not only delicious but also visually appealing, making them a great choice for entertaining guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Pistachio flour (or finely ground pistachios)
Sugar
Baking soda
Sea salt
Matcha powder
Pistachio milk (or regular milk)
Coconut oil (or pistachio oil)
Apple cider vinegar
Vanilla extract
Dark chocolate
Heavy creamEat and Thrive Kitchen+39Campingaz+39Spend With Pennies+39 YouTube+23The Saffron Stories+23Instagram+23 Tori Avey Mary’s Delishes LLC+4Spend With Pennies+4Pastry Chef Online+4

Directions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the all-purpose flour, pistachio flour, sugar, baking soda, sea salt, and matcha powder.
In a separate bowl, combine the pistachio milk, coconut oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among greased or lined muffin tins.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the chocolate ganache by heating the heavy cream until just simmering, then pouring it over the chopped dark chocolate. Let it sit for a minute, then stir until smooth.
Allow the cakes to cool completely before topping each with a spoonful of chocolate ganache.The Saffron Stories

Servings and Timing

Servings: 12 individual cakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutesMary’s Delishes LLC+17Cakegirls+17Tablespoon.com+17 HelloFresh+16Allrecipes+16PamperedChef.com+16 parsley sage sweet+20Pinterest+20Bon Appétit+20

Variations

For a vegan version, ensure the chocolate and cream used in the ganache are plant-based.
Add a sprinkle of chopped pistachios on top of the ganache for added texture.
Incorporate white chocolate chips into the batter for a sweeter twist.

Storage/Reheating

Storage: Store the cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: If desired, warm the cakes slightly in the microwave for 10-15 seconds before serving.

FAQs

Can I use almond flour instead of pistachio flour?

Yes, almond flour can be used as a substitute, though it will alter the flavor profile slightly.

Is there a substitute for matcha powder?

If matcha is unavailable, you can omit it, but the unique flavor it provides will be missing.Epicurious+1Facebook+1

Can I make this recipe gluten-free?

Yes, by using a gluten-free all-purpose flour blend in place of regular flour.

How do I know when the cakes are done baking?

Insert a toothpick into the center of a cake; if it comes out clean, they’re done.

Can I make a full-sized cake instead of individual ones?

Absolutely. Adjust the baking time accordingly, checking for doneness with a toothpick.

What type of chocolate is best for the ganache?

A high-quality dark chocolate with at least 60% cocoa content is recommended.

Can I freeze these cakes?

Yes, wrap them individually and freeze for up to 2 months. Thaw at room temperature before serving.

How can I make the ganache thicker?

Use less cream or let it cool longer to achieve a thicker consistency.

Is it necessary to use pistachio milk?

No, regular milk or other plant-based milks can be used as substitutes.

Can I add other flavorings to the batter?

Yes, flavorings like almond extract or lemon zest can be added for variation.

Conclusion

Matcha Pistachio Cakes with Chocolate Ganache are a delightful treat that combines unique flavors and textures. Whether for a special occasion or a simple indulgence, these cakes are sure to impress.

Matcha Pistachio Cakes with Chocolate Ganache

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Matcha Pistachio Cakes with Chocolate Ganache are individual desserts that blend earthy matcha, nutty pistachio, and rich chocolate into a moist, elegant treat perfect for tea time or entertaining.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 individual cakes 1x
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the all-purpose flour, pistachio flour, sugar, baking soda, sea salt, and matcha powder.
In a separate bowl, combine the pistachio milk, coconut oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among greased or lined muffin tins.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the ganache by heating the heavy cream until just simmering, then pouring it over the chopped dark chocolate.
Let the mixture sit for a minute, then stir until smooth.
Allow the cakes to cool completely before topping each with a spoonful of chocolate ganache.