I watched about six videos before attempting this. Working the batter with gloves on and feeling it come together is strangely satisfying. The green colour is completely natural from the matcha and pistachio paste. Dad said it tasted like a very posh cake from a city bakery. High praise.
How I make it
- Beat the butter, pistachio paste and sugar until light and creamy.
- Add the eggs one at a time, beating between each addition.
- Fold in the flour and matcha, then loosen with milk to a dropping consistency.
- Spread into a lined tin and bake at 175C for 28 to 32 minutes.
- Cool in the tin before cutting into squares and dusting with matcha icing sugar.