Matcha Pistacho Tres Leches Ombre Cake with The Little Plantation & Twigg Studios

I am so excited to share this recipe with you, it has been such a great experience and honor to meet and work with Kimberly of The Little Plantation and Aimee of Twigg Studios. Not only because I had the chance to learn more about blogging and styling, it has been so great to connect with like-minded women, and so skilled creative people.
This beautiful cake we developed together is inspired by Kimberly's vibrant south American roots. Three milks for a soft and flavorful recipe that share with us her childhood tastes. So precious.
This blog post feels very important and personal for an other reason too. I had the chance to work with Kimberly and Aimee because my kids were at the childminder place. I feel guilty just as I write it. Honestly I do. We decided to send them to this little space to smooth the passage from complete homeschooling, to having them going twice a week to a Forest School ( a nursery that runs in a protected area in the wood, they only place I could think of, as my children are unstoppable form most of the daytime). It is a big change for us all and after so many doubts I now feel confident, it is the right step to take. In my mind feels a bit of a failure that we did not stick to the homeschooling plan, in my heart I am happy to have learned flexibility. More than to go with the flow, I try to grow myself into new perspectives as my children grow, because all sort of things change. By the time you learn to adapt again is already time to start it all over. So I have to overcome my sense of underachievement and surrender to the fact that I am a better parent if I get some time off, for myself. To be the mindful and present mum I want and hope to be. And, btw, they love the place. Not even a bit of fuss displayed.

Now that I spread my mummy concerns, I am going to tell you more about this awesome collaboration. Because I loved it! It's quite special to meet women like Kimberly of the beautiful Thelittleplantation. She is a great plant based food-blogger and she wanted to recreate this recipe vegan and super interesting. As soon as she shared her ideas of the flavour matching our mind blew! The combination of pistachio milk, plant based condensed milk, cultured coconut milk and the matcha tea powder is a feast in the mouth! Aimee of the magic blog twiggstudios, has a great eye for details and an incredible knowledge in creative baking. She just released an awesome book! With her touch, space unravel, details fall into place naturally. That flower on the cake, that dripping milk. So beautiful to create together with so skilled and generous women! And I feel proud to have contributed to this!

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To make the tres leches (three milks)

Pistacho milk:

1 cup of pistachios soaked overnight in water, than drained
3 cups of water (to be added the next morning)
1 date, pit removed
tiny pinch of salt

Blend in a high speed blender and strain through cheese cloth.

Condensed milk

1/3 cup and 1 tbs of pistachio milk
1/3 almond milk
1/3 cup of honey or maple syrup

Reduce the milk over a medium heat, keep for about 10 minutes. Let cool

Coconut yogurt cream for the frosting:

900gr Coconut yogurt, choose some very firm( look at the bottom of the pot that no water is floating around the cream)
2 Tablespoon of maple syrup/rice syrup ( careful to do not make it runny) or set honey if not vegan

Mix well and set aside into the fridge.

Ingredients for the cake

200g white flour
50g spelt flour
320g coconut sugar
1 + 1/4 teaspoon baking powder
1 + 1/4 teaspoon of bicarbonate of soda
a good pinch of salt

190ml of pistachio milk
1/2 teaspoon vanilla extract
150 coconut butter, melted
3 tablespoons of flax seeds soaked in 9tbs water

plus 6 teaspoons of matcha and additional milk if required

Method

Combine the ground flax seed or the chia with the water and set aside. 
Preheat the oven to 170C
Grease the edges of 4 16-cm spring forms.

In a bowl mix together the dry ingredients except the matcha.
In a separate bowl combine well all the wet ingredients(also the flax seeds)

Gently mix the dry ingredients into the wet ingredients.
Divide the batter into 4 bowls.
From one of the bowl take a couple of tablespoon of mixture and put in one of the other.
This mixture with the 2 extra tablespoon can go into the spring form as it is.
Add 3 tsp of matcha powder and 3 tbs of milk to the bowl from where you took away the 2 tablespoon of mixture. Combine and pour into the spring form.
Then add 2 tsp of matcha powder and 2 tbs of milk to the third bowl. Combine and pour into the spring form.
Least add 1 teaspoon of matcha and 1 tablespoon of pistachio milk to the remaining bowl. Combine and pour into the forth spring form.


Place all 4 tins into your oven and bake for 25-30 minutes circa.

To assemble:


When the cake layers are ready, remove from the oven and let them cool.
Then poke the cake layers with a fork.
Pour the condensed milk over the cake layers and allow it to be absorbed. The cake layers should be moist but not wet. You might not use all the condensed milk.

Layer the cakes with a good dollop of coconut yogurt for each one.

Once the cake is layered poke a long barbecue stick in the center and start spreading the coconut yogurt over the top and on on the sides. Please click here for more detailed instructions.

Decorate as you wish, here I loved to play with green and whites.

I love to think you will gather some friends. Laugh, eat and enjoy a simple spring day.

photo by @Aimee twiggstudios

photo by @Aimee twiggstudios