This is a traditional cake given a total flavour twist, with a slightly unusual filling that tastes utterly amazing! Be warned, though: it's highly addictive, so don't make it unless you have other people to share it with, otherwise you will end up eating it all yourself...
This isn't a particularly tricky bake, even though it looks fantastic, but be careful not to allow the dough to over-prove, especially at the second proving, as this will leave you with a dry, airy bread. One hour per prove in a warm spot or proving drawer is plenty.
Finally, while the sugar pearls aren't essential, they add a delicious crunch!
For the dough
350g 00 flour, plus extra for dusting
50g coconut or soft brown sugar
1 tsp vanilla extract
1 tsp ground cardamom
7g sachet dried yeast
30g vegan butter, melted
Pinch of salt
200ml oat milk, at room temperature or slightly warm
For the filling
80g vegan butter
40g caster sugar
1 tbsp matcha powder
1 tbsp ground cardamom
3 tbsp pistachio nuts, finely chopped
For the glaze
¼ cup caster sugar
¼ cup water
2 tbsp sugar pearls (optional)
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