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Pistachio bundt Cake

Pistachio Bundt Cake with Labneh Glaze

  • Author: Cosette's Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 bundt cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert

Description

A simple and elegant dessert filled with pistachios and delicate orange flavor.


Ingredients

Scale

Pistachio Bundt Cake

  • 2 cups raw, unsalted pistachios – 275 grams
  • 3 cups all purpose flour – spooned and leveled – 415 grams
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 whole large eggs
  • 2 egg whites
  • 2 cups sugar – 400 grams
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract (or pistachio extract)
  • zest of 1 large orange
  • 1/2 cup orange juice – 125ml
  • 1/2 cup yogurt – 146ml
  • 1/2 cup neutral oil: canola/vegetable/avocado – 100ml
  • 1 small drop of green food coloring (optional)

Labneh Glaze

  • 1/2 cup labneh or Greek yogurt
  • 1/2 cup powdered sugar
  • additional chopped pistachios

Instructions

Pistachio Bundt Cake

  1. Preheat oven to 350 degrees Fahrenheit  and place oven rack in center of oven.
  2. Measure your pistachios and place on a sheet pan – pop into preheated oven for 10 minutes. After 10 minutes, place roasted pistachios in the bowl of a food processor and pulse until small crumbs form. Don’t allow to process too long as you don’t want to turn it into butter.
  3. Take care when measuring flour, use a scale or spoon flour into a measuring cup then level top to avoid adding too much.*
  4. Combine your pistachio crumbs, flour, baking powder and salt into a bowl – set aside.
  5. In the bowl of a stand mixer fitted with paddle attachment, place your whole eggs, egg whites and sugar and begin mixing on medium high for 5 minutes. Be sure to stop and scrape sides down as needed. After 5 minutes, mixture should be fluffy and pale yellow. Add your extracts and zest of one orange. Mix for another minute.
  6. With your mixer on low or off, add your bowl of dry ingredients. Mix for just a few moments until combined – batter will be thick.
  7. Next, add your yogurt, orange juice and oil (food coloring if using) and mix for another 1-2 minutes on low until just combined, be sure to scrape bottom and sides.
  8. Prepare your Nordic Ware®  Bundt pan by spraying Baker’s Joy or coating with melted butter and dusting with flour, be sure to cover every part of the inside cavity – especially the center tube.
  9. Pour your batter into prepared pan and bake in preheated oven for 1 hour or until tester comes out clean.
  10. Remove from oven and allow to cool on rack for 15-20 minutes. You may run a knife gently around edges to ensure it is loose and then flip your cake over on a rack.
  11. Allow cake to cool completely before glazing.
  12. To make the glaze mix equal parts labneh and powdered sugar in a bowl – drizzle a bit on each slice you are serving and top with additional chopped pistachios. Store any remaining glaze in fridge.
  13. Enjoy cake at room temperature (unglazed) for 5 days.

Notes

*Unsalted, raw pistachios are best for this cake. If using salted raw pistachios – omit the additional salt.

*Be sure to measure your flour properly, I recommend a scale. If you don’t have a scale the best way to measure is to spoon your flour into a measuring cup then level off with a butter knife. This method is better and more accurate than scooping from a container, where we often get too much flour.

*Be sure your Bundt pan is a large capacity 10-15 cup (2.4-3.5 liters), if using a smaller pan cake may not bake properly. Batter should fill to about halfway up sides of larger pan.

*If using food coloring – add slightly less than 1 drop, you only want to hint of green to intensify the color of your cake.

*Cake may be frozen unglazed for up to 3 months – wrapped in plastic wrap then foil to ensure freshness. Avoid storing cake in fridge as it will dry it out.

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