A simple and elegant dessert filled with pistachios and delicate orange flavor.
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)
- 1/2 cup labneh or Greek yogurt
- 1/2 cup powdered sugar
- additional chopped pistachios
Pistachio Bundt Cake
- Preheat oven to 350 degrees Fahrenheit and place oven rack in center of oven.
- 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.
- Take care when measuring flour, use a scale or spoon flour into a measuring cup then level top to avoid adding too much.*
- Combine your pistachio crumbs, flour, baking powder and salt into a bowl – set aside.
- 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.
- 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.
- 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.
- 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.
- Pour your batter into prepared pan and bake in preheated oven for 1 hour or until tester comes out clean.
- 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.
- Allow cake to cool completely before glazing.
- 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.
- Enjoy cake at room temperature (unglazed) for 5 days.
*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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