Preparation method

Sponge Cake:

• Preheat oven to 180C
• Prepare 2x baking sheets
• Beat sugar and eggs until light and fluffy (pale yellow)
• Add oil and vanilla- mix well
• Sift together flour, baking powder, salt and Matcha
• Alternately mix flour mixture and milk into egg mixture
• Spoon mixture into prepared trays and even out
• Bake for 15-20min until done
• Turn out and let cool completely

Syrup:

• Add water, sugar, salt, vanilla essence and cocoa in a pot.
• Bring to boil on Medium heat
• Stir continuously for 2 minutes
• Add butter and reduce heat to low (just to keep warm)

Chocolate Ganache:

• Melt chocolate and cream together until smooth consistency
• Cool Ganache in fridge for 30min
• When cooled place into piping bag with round nozzle

Crumb:

• Add peeled Pistachio nuts to food processor
• Chop until a semi fine crumb
• Put into shallow dish
• Keep 12 whole pistachio’s aside

Assembly:

• Cut sponge into 5cm x 5cm squares (24 squares)
• Dip squares into chocolate syrup until properly coated
• Let excess drip off and roll in Pistachio crumb
• Pipe Ganache on 12 squares and sandwich
• Decorate with Ganache and whole Pistachio nuts