Vegan Pistachio Leches (Print Version)
# Ingredients:
→ Cake
01 -
75 g raw pistachios without shells
02 -
100 g liquid from canned chickpeas (aquafaba)
03 -
175 g white sugar
04 -
2 tablespoons cornflour
05 -
300 g plain flour
06 -
¼ teaspoon fine sea salt
07 -
1 tablespoon baking powder
08 -
½ teaspoon bicarbonate of soda
09 -
300 ml plant-based soy milk
10 -
100 ml extra virgin olive oil
11 -
1 tablespoon apple cider vinegar
12 -
1 tablespoon vanilla essence
→ Milk Soak
13 -
150 g sweetened coconut condensed milk
14 -
4 tablespoons creamy pistachio butter
15 -
240 ml unsweetened almond milk
16 -
240 ml coconut evaporated milk
→ Decoration
17 -
30 g finely chopped pistachios
18 -
2 tablespoons pistachio butter
19 -
400 ml chilled coconut whipping cream
# Instructions:
01 -
Set your oven to 160°C fan (320°F) or 180°C standard (356°F). Grease a baking pan that's 10.5 x 7.5 inches and 3 inches deep using a bit of oil.
02 -
Pour the aquafaba into a big bowl or your stand mixer. Beat it on high for 5-7 minutes till stiff peaks form. Leave it aside for now.
03 -
Put pistachios and sugar into a blender or food processor. Blend till the texture is fine and crumbly.
04 -
Add the pistachio-sugar mix into a bowl. Sift in flour, cornflour, baking powder, baking soda, and salt. Give it a gentle whisk to combine.
05 -
Stir together soy milk, olive oil, vinegar, and a splash of vanilla in a separate bowl or jug.
06 -
Add your wet ingredients slowly into the dry mix. Stir till you only see a few flour streaks—don’t overdo it.
07 -
Carefully work the whipped aquafaba into the mixture, folding it in so it mixes but stays light. Don't stir too much.
08 -
Spoon the batter into your greased pan. Pop it into the oven for 35-45 mins. Check by poking with a skewer; if it’s sticky, give it 5 more mins. Let it cool on a rack.
09 -
After the cake’s cool, use a skewer to poke even holes across the top.
10 -
Mix pistachio butter with the condensed coconut milk, evaporated coconut milk, and almond milk in a large jug till smooth.
11 -
Pour the milk combo evenly over the cake. Cover it up and chill it in the fridge overnight.
12 -
Whip chilled coconut cream with pistachio butter till fluffy. Spread it on the cake and sprinkle with pistachios before slicing to serve.
# Notes:
01 -
Refrigerating the cake overnight is key to letting it soak up the milk for a tender texture.