ingredients:

 for the pistachio cake:

• 5 tbsp softened butter
• 1 tbsp + 1 1/2 tbsp Pistakio Creamy Pistachio Spread 
• 1/2 cup sugar (reduce by 1 tbsp for less sweet)
• 1 egg
• 1 tbsp vanilla
• 3/4 cup flour minus 2 tbsp
• 2 tbsp finely ground pistachio
• 1/4 tsp baking soda
• pinch of salt
• 4 tbsp milk
• 1/2 tsp apple cider vinegar

for the ganache: 

• 2 tbsp milk (sub dairy free if desired)
• 1 tbsp Creamy Pistakio
• 4 tbsp dark chocolate chips

 for the cornflake crunch:

• 2 tbsp white chocolate, chopped
• 1/4 cup Creamy Pistakio
• 1 tsp butter
• 1 cup (50g) cornflakes, coarsely crushed
• flakey sea salt as desired

instructions:

1. preheat your oven to 350°F and grease a small loaf or 6" cake pan.

2. cream the butter, 1 tbsp creamy pistachio spread, and sugar in a bowl until light and fluffy. add the egg and vanilla and mix until smooth.

3. in a separate bowl, whisk the flour, ground pistachio, baking soda, and salt.

4. in a small cup, stir the milk, remaining creamy pistachio spread, and apple cider vinegar together.

5. alternate adding the dry ingredients and the "pistachio" milk into the butter mixture until just combined.

6. pour the batter into your pan and bake for 25–30 minutes until a toothpick comes out clean. let cool completely.

7. for the ganache: warm the milk, then pour over the chocolate chips and creamy pistachio spread. stir until smooth and glossy.

8. for the crunch: melt the white chocolate and butter together until smooth then add the 1/4 cup of creamy pistakio. fold in the crushed cornflakes.

9. pour the ganache over the cooled cake, top with the cornflake crunch, and finish with a pinch of flakey sea salt. enjoy!