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MATCHA TEA CAKE
By Teresa Cutter
Healthy Recipes
Dressings Dips + Sauces Healthy Breakfast Healthy Chicken Recipes Healthy Dinners Healthy Drinks + Smoothies Healthy Fish Recipes Healthy Salads Healthy Side Dishes Healthy Slow Cooker Recipes Healthy Snacks Healthy Soups Quick + Healthy RecipesSpecial Diets
Dairy-Free Gluten-Free Grain-Free Healthy Drinks + Smoothies High Fibre High Protein Keto Low Carb Low GI Nut-Free Paleo Sugar-Free Vegan Vegetarian WholefoodHealthy Baking
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What's great about it
Ingredients
Makes 1 cake.
250 g (10 1/2 oz) pistachio nuts, ground
100 g (3 1/2 oz / 1 cup) almond meal
1/2 teaspoon gluten-free baking powder
80 ml (2 3/4 fl oz / 1/3 cup) extra virgin olive oil
120 g (4 oz / 1/3 cup) raw honey
4 organic eggs
juice and zest from 2 limes
1 teaspoon organic matcha powder
MATCHA FROSTING:
1 avocado, seed removed
handful baby spinach
75 g (2 3/4 oz / 1/2 cup) frozen mango
1/2 lime, juiced
1 tablespoon maple syrup
2 tablespoons coconut yoghurt or cream
1 teaspoon organic matcha powder
60 g (2 oz / 1/4 cup) cold-pressed coconut-oil, solid state
Method
1. PREHEAT your oven to 160°C fan-forced (320°F).
2. COMBINE pistachio nuts, almond meal, baking powder, olive oil, honey, eggs, lime juice, zest and matcha into a bowl.
3. MIX until combined, and then spoon into a prepared 20 cm (8 inches) baking tin.
4. BAKE for 80 minutes or until cooked through.
5. REMOVE from the oven to cool completely.
6. COMBINE frosting ingerdients into a high-speed blender for 1 - 2 minutes until smooth and creamy. The addition of coconut oil will make it set i the fridge.
7. SERVE cake by itself or with frosting and enjoy!
Notes and Inspiration
Garnish with pistachio nuts, blueberries, pineapple or mango.
More healthy recipes from Teresa Cutter
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