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.
This beautiful cake we developed together is inspired by Kimberly's vibrant south American roots. Three milks for a soft and flavourful recipe from her childhood. So precious. 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 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. 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 powdered xylitol

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 powered Xylitolor 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 centre 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.

* be aware matcha powders are all different and they can change a lot the consistency of your cake, if you find it hard make the cake rise (which is usually the issue) add 50 gr flour and 1 tsp of baking powder.

* we wanteda ombrè cake but you can use the same amount of matcha powder for all the cakes

 

photo by @Aimee twiggstudios

photo by @Aimee twiggstudios