Matcha and pistachio babka

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!

SERVES:
12

Ingredients
Instructions

Ingredients

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)

Instructions

Combine all the dough ingredients, using either an electric mixer or a wooden spoon, until you have a sticky dough.
Using your mixer's dough hook, knead the dough for around 10 mins, or knead by hand. The dough is ready when it's firm, and it passes the windowpane test – when you take a small lump, it will stretch until you can see the light through it.
Turn the dough out onto a surface lightly dusted with flour, and shape into a ball. Place it in a lightly dusted bowl and cover with cling film or a tea towel. Set aside somewhere warm for 1 hour, or until the dough has doubled in size.
Once the dough is ready, place it on a lightly dusted surface, and roll into a large rectangle about 0.5 cm thick.
In a small bowl, combine the filling ingredients, then spread the mixture evenly over the dough. Roll it up lengthways into a fairly tight sausage.
Using a sharp knife, cut the sausage in half lengthways, and twist the two pieces over one another like a rope.
Pinch the ends and tuck them under. Place the babka onto a lined baking tray, cover with a tea towel, and leave in a warm place or proving drawer for 45 mins to 1 hour.
15 mins before your babka is ready, preheat the oven to 170°C/fan 150°C/Gas 3½.
Once your babka has had its final prove, bake for 15-20 mins, until golden.
Meanwhile, heat the sugar and water in a pan over a medium heat until simmering. Allow the mixture to reduce a little, then take the pan off the heat.
Remove your cooked babka from the oven and immediately and liberally brush over the sugar syrup glaze. Sprinkle over the sugar pearls, if using.
Allow the babka to cool for 10 mins before slicing it up, or serving as a tear 'n' share.