This show-stopping, make-ahead, no-bake cake is a grown-up version of a childhood favorite: ice cream cake. Sweet, creamy and refreshing, this is one recipe you’ll find yourself repeating through the year.
Piece of cake!
To easily remove springform pan from cake, wet a kitchen towel with hot tap water and wrap towel around sides of pan. After 30 seconds, remove towel and gently unmold cake. Smooth sides of cake with spatula if desired.
Matcha Pistachio Cake
Ingredients
- 1/2 cup raw pistachios, plus extra for garnish
- 2 Medjool dates, pitted
- 1/4 cup unsweetened shredded coconut
- 1/4 tsp salt
- 4 Tbsp maple syrup, divided
- 3 avocados, pits removed, peeled
- 2 tsp matcha green tea powder, plus extra for garnish
- 2 Tbsp lime juice
- 2 Tbsp water
- 1 tsp vanilla extract
- Edible flowers, for garnish (optional)
Nutrition
Per serving:
- calories228
- protein3g
- fat16g
- carbs21g
- sugar11g
- fiber7g
- sodium80mg
Directions
01
Line bottom of 6 inch springform pan with parchment paper.
02
In food processor, pulse pistachios, dates, coconut and salt until crumbly. Add 1 Tbsp maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared springform pan and press into even layer over base of pan. Place in freezer while making next layer.
03
In blender, combine remaining 3 Tbsp maple syrup, avocados, matcha powder, lime juice, water and vanilla until smooth. Pour mixture over prepared crust. Smooth out top and freeze until firm, about 5 hours or overnight.
04
When ready to serve, garnish with edible flowers (if using), extra pistachios and a dusting of matcha powder. Unmold from springform pan and slice with warm knife. Keep any leftovers frozen.
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.