Lovely South African recipe for Dark Chocolate Lamingtons with matcha powder


Sponge cake:
68 ml Oil
125 ml Milk
5 ea. Eggs (Large)
375 ml White Sugar
560 ml Flour
10 ml Baking Powder
4 ml Salt
7,5 ml Vanilla Essence
60 ml Matcha Powder
1 ea. Non Stick Spray

300 ml Boiling water
600 ml Sugar
80 ml Cocoa
12 ml Butter
5 ml Vanilla Essence
1 pinch Salt

250 g Dark Chocolate
125 ml Double Cream

500 g Shelled Pistachio

How to

Sponge cake:
Preheat oven to 180C

Prepare 2x baking sheets

Beat sugar and eggs until light and fluffy (pale yellow)

Add oil and vanilla- mix well

Sift together flour, baking powder, salt and Matcha

Alternately mix flour mixture and milk into egg mixture

Spoon mixture into prepared trays and even out

Bake for 15-20min until done

Turn out and let cool completely.

Add water, sugar, salt, vanilla essence and cocoa in a pot.

Bring to boil on Medium heat

Stir continuously for 2 minutes

Add butter and reduce heat to low (just to keep warm)

Melt chocolate and cream together until smooth consistency

Cool Ganache in fridge for 30min

When cooled place into piping bag with round nozzle

Add peeled Pistachio nuts to food processor

Chop until a semi fine crumb

Put into shallow dish

Keep 12 whole pistachio’s aside

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Recipe by best amateur baker, Bianca, from the third season of The Great South African Bake Off. Catch the new season of The Great British Bake Off on BBC Lifestyle this August. For more information on current and upcoming shows on BBC Lifestyle (DStv channel 174) visit their website or follow @BBCLifestyleSA on Facebook and Instagram.