ingredients:

for the pistachio cake:

• 5 tbsp (70g) softened butter
• 1 tbsp (16g) + 1 1/2 tbsp Pistakio Cream
• ½ cup (100g) sugar (reduce by 1 tbsp for less sweet)
• 1 egg
• 1 tbsp (15ml) vanilla
• ¾ cup (95g) flour minus 2 tbsp
• 2 tbsp (16g) finely ground pistachio
• ¼ tsp baking soda
• pinch of salt
• 4 tbsp (60ml) milk
• ½ tsp (2ml) apple cider vinegar

for the ganache:

• 2 tbsp (30ml) milk (sub dairy free if desired)
• 1 tbsp (16g) Pistakio Cream
• 4 tbsp (40g) dark chocolate chips

for the cornflake crunch:

• 2 tbsp (21g) white chocolate, chopped
• ¼ cup (65g) Pistakio Cream
• 1 tsp (5g) butter
• 1 cup (50g) cornflakes, coarsely crushed
• flakey sea salt as desired

instructions:

1. preheat your oven to 350°F (175°C) and grease a small loaf or 6" cake pan.
2. cream the butter, 1 tbsp Pistakio Cream, 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 Pistakio Cream, 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 Pistakio Cream. 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 Pistakio Cream. 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!