Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and matcha powder.
- In another bowl, whisk together sugar, milk, vegetable oil, and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in chopped pistachios.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
- In a large bowl, beat the softened butter until it’s light and fluffy. Gradually add the powdered sugar, vanilla, and matcha, then mix in milk until desired consistency.
- Once the cake cools completely, frost the cake with matcha frosting and top with extra chopped pistachios.
Notes
Let the cake cool before frosting to avoid a gooey mess. Taste the frosting and adjust matcha if it’s too sweet. Embrace imperfection—its flavor is what matters most!