Bianca’s Matcha, Dark Chocolate Lamingtons With Pistachio Crumbs

Instructions

Sponge cake

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

Syrup

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

Ganache

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

Crumb

1. Add peeled Pistachio nuts to food processor
2. Chop until a semi fine crumb
3. Put into shallow dish
4. Keep 12 whole pistachios aside

Assembly

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