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The Great South Africa Bake Off

Matcha, Dark Chocolate Lamingtons with Pistachio Crumbs

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Sponge Cake:

  • 68ml Oil
  • 125ml Milk
  • 5ea. Eggs (Large)
  • 375ml White Sugar
  • 560ml Flour
  • 10ml Baking Powder
  • 4ml Salt
  • 7,5ml Vanilla Essence
  • 60ml Matcha Powder
  • 1ea. Non Stick Spray

Syrup:

  • 300ml Boiling water
  • 600ml Sugar
  • 80ml Cocoa
  • 12ml Butter
  • 5ml Vanilla Essence
  • 1 pinch Salt

Ganache:

  • 250g Dark Chocolate
  • 125ml Double Cream

Crumb:

  • 500g Shelled Pistachio

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