| Ingredient | Method |
| Cake : 120g pistachio powder 70g icing sugar 125g low protein flour 45g veg oil 10g corn starch 200ml full cream milk 1tbsp lemon juice 1tsp baking powder 1/2tsp baking soda 1/4tsp salt 2tsp vanilla extract
frosting: 200g mascarpone 60g dark chocolate coins 70g sour cream 30g cocoa powder 20g butter
| Cake 1. Line 4 of 3" cake pan with parchment paper. 2. In a large bowl, combine the room temperature full cream milk and lemon juice and let it sit for 5minutes to curdle. 3. In another bowl, add and sift all dry ingredients and mix until well combined. 4. Once the milk mixture has curdled, add vanilla extract and oil, whisking until combined. 5. Pour the milk mixture into dry ingredient until everything is well combined without any lumps. 6. Pour the batter into cake pan and tap pan on the counter to remove air bubbles. 7. Bake in preheated over for 25-30 minutes or until top is evenly browned. frosting: ~Microwave chocolate coin and butter few seconds until melted. ~add cocoa powder and stir until combined. ~Mix the mascarpone and sour cream until well combined. ~Pour the cocoa mixture into mascarpone and mix until combined. |
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