Matcha Pistachio Cake with Mascarpone and Figs

This cake is something very special and less guilty as it doesn't contain refined sugar and flavoured with antioxidants-rich matcha. The bright green, Japanese-inspired creation is not just a visual eye-catcher, but also very delicious with its subtle flavour, which contrasts beautifully with the rich mascarpone cream. The fresh sweet figs do the rest to create an unforgettable dessert experience. For the cake batter, I used a mixture of white spelt flour and ground pistachios, but you can replace them with regular wheat flour and the blanched almond flour. Other seasonal fruit can be used instead of figs.

Cake Batter	For the Topping
100 g White spelt flour (or plain flour) 100 g Finely ground pistachios (or almond flour) 8 g Baking powder 1/4 tsp Salt 1 tbsp Matcha powder 2 Eggs, at room-temperature 120 g Xylitol 100 ml Mild olive oil 160 g Greek yoghurt	125 g Mascarpone 1 tbsp Maple syrup 125 g Whipped cream 4-5 g Fresh figs, quartered or halved Matcha powder 1 tbsp Chopped pistachios Mint leaves, optional

Preheat the oven to 175C/350F. Grease and line a 18-20cm spring-form pan. Set aside.
In a mixing bowl, mix together the flour, ground pistachios, baking powder, salt and matcha powder.
In a second bowl, beat the xylitol, eggs and olive oil with a hand mixer until pale yellow and fluffy. Add in half of the flour mixture to the sugar-egg-mixture, roughly mix in, then add in Greek yoghurt and finally fold in the remaining flour mixture until the batter is smooth and well combined.
Pour the batter into the prepared baking pan and bake for 45 minutes until a toothpick inserted in the center of the cake comes out clean. Leave to cool for a few minutes, then remove from the pan and place on a wire rack. Leave the cake to cool completely before frosting.
Briefly whisk together the mascarpone and maple syrup, then gradually fold the whipped cream into the cream. Spread onto the cooled cake and arrange the figs in the center, then dust the sides with matcha powder and sprinkle the chopped pistachios all over. Garnish with mint leaves if using.

7 comments:

Julie 30/9/24 12:39: That looks a super bake, Angie .. Beautiful color & nice topping as well !!
Tom 30/9/24 13:31: ...this sure is festive.
Doris 30/9/24 14:14: This cake looks amazing and healthy! I love the idea of using matcha and fresh figs. Thanks for sharing!
eileeninmd 30/9/24 14:31: Hello,
Your cake does look delicious, thanks for sharing.
Take care, have a wonderful week!
DEZMOND 30/9/24 15:33: It looks really gorgeous, as you know I adore all green food, cakes too, for a glu-free version one can just use rice flour, as I used it in cakes and biscuits before and it works. I even use it a few times a year to make a roux for bean stew, and I made savory spinach roulade with it too the regular recipe as with the normal flour.
LoveT. 30/9/24 15:49: Looks fantastic!
Brian's Home Blog 30/9/24 15:55: Oh my, that's gotta be good!