Delicious layered matcha pistachio pie topped with creamy frosting.
Baking tin 30x11cm
Oven temp. 180°C
Oven time 50 min
200g self-raising flour
150g light brown caster sugar
170g unsalted butter
100g raw pistachios
60g grated coconut
1tsp baking powder
2tsp matcha powder
30ml fresh lemon juice
zest of 1 lemon
200g cream cheese
1tsp vanilla essence
40g powdered sugar
25g pistachios (chopped)
Preheat the oven to 180 degrees. Grease the baking tin and line with baking paper.
Put the pistachios in a food processor and mix well until the pistachios become more or less powdery.
Melt the butter in a saucepan and set aside to cool down.
Mix the eggs and sugar in a bowl. Add the grated coconut, baking powder, the flour, lemon juice, lemon zest, and the melted butter. Mix well using a hand mixer until well combined.
Now pour 1/2 of this mixture in a separate bowl and set aside.
Add the powdered pistachios and the matcha powder to your mixture and mix again using your hand mixer. Now 1/2 of your mixture is green and the other half is yellow.
Pour the green mixture into your baking tin, and try to spread evenly using a spatula. Then on top of the green layer add the yellow mixture that you had set aside. Again flatten and make sure to evenly spread covering the whole baking tin. Place in the oven for about 50 minutes. After 30 minutes cover the pie with aluminum foil to avoid the top from burning. Use a skewer to see if it comes out clean.
For the frosting
Mix all the ingredients in a blender. Once the cake has cooled down, cover with the frosting and finish off with chopped pistachios and some matcha powder.