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A slice of green pistachio cake with a layer of mascarpone in the center on a white plate with a gold fork.
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5 from 1 vote

Pistachio Matcha Lamington Cake

Prep Time2 hours 15 minutes
Cook Time50 minutes
Course: Dessert
Author: Erika Kwee

Equipment

  • 1 9x13" pan

Ingredients

Pistachio matcha cake

  • 4 large eggs, room temperature 200g
  • 1.5 cups granulated sugar 300g
  • 3 tsp baking powder
  • 2 tsp matcha powder
  • 3/4 tsp salt
  • ~1/2 cup pistachio flour 60g
  • 6 tbsp unsalted butter 85g
  • 3/4 cup whole milk 170g
  • 1/3 cup neutral oil 70g
  • 1 tsp vanilla extract
  • 2 cups flour 240g

Pistachio praline

  • 3/4 cup pistachios 90g
  • scant 1/2 cup granulated sugar 90g
  • 1 tbsp neutral oil, optional 14g

Chocolate glaze

  • 1 cup dark chocolate wafers, chips, or chopped chocolate 170g
  • 6 tbsp heavy cream 85g
  • 2 tbsp unsalted butter 28g
  • 1 scant tbsp golden syrup or corn syrup 15g

Mascarpone cream

  • 1 cup mascarpone, cold 227g
  • 1 cup heavy cream, cold 227g
  • 6 tbsp powdered sugar 42g
  • 1 tsp vanilla bean paste or vanilla extract

For assembly

  • 1/4 cup raspberry jam, optional
  • 2 cups unsweetened desiccated coconut 170g

Instructions

Pistachio matcha cake

  • Preheat oven to 325 F and line a 9x13" pan with parchment paper.
    In the bowl of a stand mixer fitted with the whisk attachment, beat 4 large eggs, room temperature until foamy, about one minute. With the mixer on medium speed, slowly stream in 1.5 cups granulated sugar, a bit at a time, until fully incorporated. Turn mixer to medium high and whip for 6 minutes, until the mixture is thickened, light and foamy.
  • Sprinkle 3 tsp baking powder, 2 tsp matcha powder and 3/4 tsp salt over the top and mix briefly to combine. Sprinkle over ~1/2 cup pistachio flour and mix for another 20 seconds to fully combine.
  • In a separate microwave-safe bowl or measuring cup, combine 6 tbsp unsalted butter and 3/4 cup whole milk. Microwave for 30-60 seconds, or until the butter is just melted (milk should be steaming). Whisk in 1/3 cup neutral oil and 1 tsp vanilla extract.
  • With the mixer on low speed, stream the butter mixture into the egg mixture until fully combined. Finally, add 2 cups flour and mix on medium low for 30 seconds to fully combine.
  • Pour batter into prepared pan and bake for 42-50 minutes, or until the sponge springs back under your finger and an inserted toothpick comes out mostly clean or with a few moist crumbs. Set aside to cool completely.

Pistachio praline

  • Spread 3/4 cup pistachios onto a small baking sheet or plate lined with parchment paper.
  • In a small saucepan, add scant 1/2 cup granulated sugar in an even layer and set over medium low heat. Allow sugar to melt, nudging any un-melted sugar with a spatula if needed.
  • Once the sugar is completely melted and amber (this might take 3-5 minutes depending on your stove), quickly pour it all at once onto the pistachios in an even layer. Set aside to let cool, at least 30 minutes.
  • Once the pistachio brittle has cooled enough to handle, break it into smaller chunks. Add the chunks to a food processor and process until it breaks down into a rough paste. If the mixture isn't coming together in a smooth paste, add 1 tbsp neutral oil, optional and continue to process until you have a smooth, thick paste. Set aside.

For the chocolate glaze

  • About 30-60 minutes before you're ready to assemble the cake, make the glaze by adding 1 cup dark chocolate wafers, chips, or chopped chocolate, 6 tbsp heavy cream, 2 tbsp unsalted butter and 1 scant tbsp golden syrup or corn syrup into a microwave-safe bowl. Microwave for 30-60 seconds, stirring after 30 seconds, until melted. Set aside until completely cool but still a pourable consistency.

For the mascarpone cream

  • In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup mascarpone, cold until smooth and creamy. Add 1 cup heavy cream, cold, 6 tbsp powdered sugar and 1 tsp vanilla bean paste or vanilla extract and beat on medium speed to stiff peaks (2-3 minutes). Be careful not to overwhip the cream, at which point it will start to look grainy.

Assemble

  • Place a cooling rack over a baking tray to catch excess glaze. Cut the cooled cake in half so you have 2 9x7.5" rectangles. Pour the cooled chocolate glaze over each half, using an offset spatula to spread it evenly all over. Sprinkle with shredded coconut while the chocolate is still wet. Let sit for at least 20 minutes to allow chocolate to set (I did this in the fridge).
  • Once the chocolate has set, place one cake half on a cake stand, unglazed side up. Top with 1/4 cup raspberry jam, optional, if using. Spread a generous amount of the pistachio praline on top. Pipe or spread the mascarpone cream on top, followed by the second layer of cake (unglazed side down). Serve immediately!

Notes

Adapted from The Scran Line's wonderful lamington cake.