Pistachio Bundt Cake
Delicious nutty cake that is easy to make and will satisfy your sweet tooth. A perfect taste balance and natural ingerdients.
Servings: 12
Calories: 251kcal
Ingredients
For the cake:
- 3 large eggs
- 1 cup/ 200 g granulated sugar
- ¼ cup/ 60 ml olive oil, or vegetable oil
- ½ cup/ 120 ml milk
- 2 teaspoon vanilla extract
- 2 teaspoon baking powder
- ⅓ teaspoon salt
- 1 ½ cup/ 180 g cake flour, or all purpose flour
- ½ cup/ 60 g ground pistachio
For the glaze (optional):
- 80 g/ 2.8 oz white chocolate chips , or block
- 2 tablespoon milk
- Chopped pistachios
Instructions
Cake:
- In a medium bowl combine the flour, baking powder and salt. Stir well to blend.
- Preheat the oven to 350℉/ 180℃. Grease and flour very well a bundt pan using a kitchen brush.
- In a large mixing bowl beat the eggs and the sugar with an electric mixer at a high speed for 3-4 minutes, until thick and foamy.
- Add the oil and vanilla and beat again until combined.
- Using a rubber spatula or the paddle attachment of a stand mixer at a low speed, gradually add the dry ingredients, alternating with the milk. Add small portions from each, mixing gently after each addition, until absorbed. Make sure there are no lumps remaining in the batter.
- At the end fold in the ground pistachio.
- Pour the batter into the prepared pan. Bake for about 45 minutes or until the cake is golden brown and a toothpick inserted in a crack comes out clean.
- Let the bundt cake cool 30-60 minutes before removing it from the pan.
Glaze:
- Melt the chocolate together with the milk on a double boiler (in a heatproof bowl over a pan with very hot water, not boiling).
- Pour the glaze on top of the cooled cake right before serving. Sprinkle with finely chopped pistachio nuts.
Notes
- The easiest way to grind pistachios is in a food processor or in a coffee grinder. Don’t grind for too long as you will end up with pistachio butter.
- Store the cake for up to 3 days in airtight containers at room temperature or in the fridge. If stored in the fridge, heat lightly the leftovers before serving them.
- You can freeze the cake slices in ziplock bags for up to 2 months.
- Double Boiler: make sure the water is not actively boiling while you melt the chocolate for glaze. White chocolate can be easily overheated which results in a seized texture, difficult to spread.
Nutrition
Calories: 251kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 165mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 96IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 1mg
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