Pistachio and Matcha Bundt Cakes

These delicious green pistachio cakes are my new obsession. I made them twice and they became my new favourite dessert since the moment I took my first bite! Creamy sweet and salty pistachio doughnut on a crunchy almond biscuit base, sprinkled with matcha powder is a perfect combo. It has to be really salty because salt enhances the pistachio flavour. I used half a teaspoon of fine Himalayan salt but you need to adjust the amount to your taste. Let me know in the comments if you like it as much as I do.

Prep time: 1 hour

Freezing time: 1 hour

Baking time: 12-15 minutes (or dehydrate for 10 hours)

Total time: 2 hours 15 min (or 12 hours for raw dehydrated version)

6 Portions

Ingredients

For the biscuits:

70g ground amlonds
80g oats ground to flour (use gluten free, raw or jumbo oats)
20g cashew butter
25g maple syrup
Big pinch of salt
20g coconut sugar

For thepistachio doughnuts:

230g toasted pistachios (or 100% pistachio butter)
50g soaked pistachios
40g xylitol
15g maple syrup
60g odourless coconut oil
1/2 tsp good quality matcha powder
1/4 or 1/2 tsp Himalayan salt (use only if pistachios are not salted and adjust to your own taste)
big pinch of vanilla powder or 1 tsp vanilla extract)

Method

Start by preparing the pistachio filling. In a food processor blend pistachios until they form a butter. If you are using unsalted pistachios add 1/2 tsp salt, if you use salted ones they should be fine as they are). Add melted coconut oil, powdered xylitol, maple syrup, matcha powder and blend until the mixture is smooth and runny.
Soak 50g of pistachios in warm water for half an hour. Peel the skins off and chop the nuts roughly. Mix pistachio paste with chopped nuts using a spoon and pour the mixture into 6 doughnut molds. Set in the freezer for 1 hour.
When the doughnuts are in the freezer start making the biscuits. (If you want the biscuits dehydrated it is best to prepare them the day before). Mix all the ingredients in a bowl until they form a dough. Roll the dough between two dehydrator sheets or baking parchment sheets and cut the round biscuits with a cookie cutter. Bake the biscuits at 170C for 12-15 minutes or dehydrate for 10 hours.
When the biscuits are ready and still warm take the pistachio doughnuts out the freezer and place them on the warm biscuits and press slightly. The bottom of the doughnut will melt and stick to the biscuits.
Sprinkle with matcha powder and decorate with chopped pistachios and dried strawberries. Serve freshly made or store in the fridge for up to 5 days. You can also freeze them and move to the fridge 2 hours before serving.