A traditional cake, but with a total flavour twist. And warning, this more unusual filling tastes amazing! It's highly addictive. Do not make this unless you have other people to share it with, otherwise you WILL end up eating it all yourself.
Be careful not to allow the dough to over prove, especially at the second proving, as this will give a dry, airy bread. One hour at each in a warm place, or proving drawer, is plenty.
The sugar pearls are not essential, but add a delicious crunch.
For the dough
350g oo flour, plus extra for dusting
50g coconut sugar/soft brown sugar
1 tsp vanilla extract
1 tsp ground cardamom
7g sachet of dried yeast
30g vegan butter melted
200ml oat milk room temp or slightly warm
For the filling
80g vegan butter
40g caster sugar
1 tbs matcha powder
1 tbs ground cardamom
3 tbs finely chopped pistachio nuts
For the glaze
¼ cup cater sugar
¼ cup water
2 tbs sugar pearls to finish
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