Description
Gluten free matcha pistachio cake with whipped mascarpone frosting!
Ingredients
Scale
- 3 large eggs
- 1/2 cup butter, melted
- 1/4 cup milk of choice
- 2/3 cup maple syrup
- 1/4 cup sugar
- 1 tbsp almond extract
- 1 tsp vanilla extract
- 1/2 cup lightly salted pistachios, finely ground in a blender (measure before grinding), plus more for topping cake
- 1 + 3/4 cup gluten free all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp matcha tea powder
For the frosting:
- 4 oz mascarpone
- 1/2 heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 tsp almond extract
Instructions
- Preheat oven to 350°F and line square baking dish with parchment paper.
- Whisk the eggs, maple syrup, milk, butter, sugar, almond extract, and vanilla until smooth. ⠀
- Mix in the dry ingredients until almost no lumps remain (try not to over mix it). ⠀
- Pour batter into baking dish and bake for 30-40 minutes, until a toothpick comes out clean (bake time varies by oven). Remove and let cool for 10 minutes, then allow to completely on a cooling rack. ⠀
- Meanwhile, make your frosting. Use a hand mixer to mix on medium high for 3-5 minutes, until stiff peaks form. Be patient- it will be thinner first but will thicken up! Once cake is cooled, add frosting and crushed pistachios and slice/serve- store in the refrigerator until ready to serve.
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