Combine flour, pistachios, baking powder and salt, and set aside.

In a small bowl, whisk eggs and sugar together until thick and pale.

Add oil, coconut milk, vanilla and lemon zest, then mix for another minute to incorporate.

Fold in dry ingredients.

Pour mixture into the bottom of cake pop moulds to fill the half-sphere.

Try to not let any overflow (this helps to prevent a ridge around the middle when they bake).

Place the top of the mould on and bake for 20-25 minutes at 180oC or until an inserted toothpick comes out clean. (Insert the toothpick through the small hole in the top of the moulds—don’t remove the top while they are cooking)

Allow to cool in the moulds (with the lids on) for 5 minutes before removing the cakes to a wire rack to cool completely.

Put a toothpick in each ball and freeze.

Bloom gelatin in lemon juice and set aside.

In a heavy based saucepan, whisk together water and matcha powder to remove all lumps, then add sugar, coconut cream and glucose.

Bring to the boil and then continue to cook until the syrup reaches 104oC.

Remove from heat and very carefully whisk in gelatin until smooth.

Set aside to cool, stirring occasionally until the mixture is thick and has cooled to around 30-40oC.

Dip cakeballs into glaze to coat, using the toothpicks as a handle.

Remove toothpicks.

Roll half the balls in the extra ground pistachios for a matte finish.