Pistachio-matcha cake

I literally came up with this cake because I wanted to see how much pistachio powder I could incorporate into a chiffon cake without compromising the integrity of the cake – as pistachios do not have gluten, that would obviously affect the texture of a cake when subbing out ground pistachios with flour. The end result was a fairly springy cake that still held together, and had a pleasant pistachio flavor running through it! This recipe does call for ground pistachio powder, which I made by blending up shelled pistachios in my Vitamix into a find powder. Using a spice grinder works great, as does a double layer of ziplock bags and either a meat mallet or a heavy pot or pan. I used the latter a lot back in college. For what to pair the pistachio with, I just went with matcha. One is nutty and smoky, the other is bitter and grassy. The two do compliment each other, and the usage of sugar and dairy help to round out the flavors so that they work well in a dessert! With the components, I went with the aforementioned chiffon cake, a mousse, a soak, since this is not a layer cake, but an actual cake loaf, and topped it all off with a green tempered chocolate disk, made using spirulina powder(which I also used in the cake to retain a naturally green color through the baking process!). With this dessert, you get the pistachio flavor through everything, a natural green color through the spirulina, and a pleasant matcha latte-like experience when tasting all of the components!

For the pistachio-matcha chiffon:
4 egg whites
2 egg yolks
1/2 cup granulated sugar
2 tspn matcha powder
2 1/2 tbsp canola oil
6 tbsp ground pistachio powder
6 tbsp all-purpose flour
a pinch of salt
1 tspn spirulina powder

Whip egg whites with half of the sugar to stiff peaks. Whip the egg yolks with the remaining sugar, matcha, and canola oil until combined. Fold all of your ingredients together to form your batter. Pour into a lined 6-inch cake round and bake at 350 degrees F for about 40 minutes. Allow the cake to cool before unmolding.

For the pistachio-matcha mousse:
1/3 cup ground pistachio powder
1 tbsp matcha powder
2 egg yolks
1/4 cup granulated sugar
1 tspn gelatin powder + 1 tbsp water
1/2 cup heavy cream

Puree everything besides the heavy cream in a blender. Pour into a pot and whisk on medium low heat for 2 minutes. Either re-blend or pour through a sieve at this point. In another bowl, whip cream to stiff peaks. Fold into the cooled down pistachio-matcha mixture and pour into half-dome molds. Freeze for at least 1 hour to set.

Alternatively, blend everything together and pour into a foaming gun. Charge with 2 COs cartridges and then dispense into the molds. Freeze for an hour as well to set.

For the pistachio-matcha latte soak:
1/4 cup ground pistachio powder
1 tbsp matcha powder
1 cup warm water
a pinch of salt
1 tspn vanilla extract

Puree everything until fully combined.

For the spirulina chocolate disk:
1/2 cup white chocolate chips
a pinch of salt
1/4 tspn spirulina powder

Heat up all of your ingredients in a bowl on a double boiler until the chocolate is half-melted. Take off heat and stir until fully combined and fully melted. Pour onto an acetate sheet and spread into a thin layer. Freeze for 1 minute then cut out a 6-inch round.

To assemble:
Generously soak the cake. Place the mousse balls on top, and finish with the tempered disk.

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