Pistachio Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
A rich, dense bundt cake, with subtle flavours of pistachio and orange blossom.
  • 2½ cups flour, sifted
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup room temperature unsalted butter
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 cup greek yogurt
  • ½ cup pistachio paste (to make your own, follow the link below the recipe)
  • Pistachios for garnish
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  • 1½ cups icing sugar
  • 1½ tbsp milk
  • 1 tsp orange blossom water
  • Zest of ½ and orange (for garnish)
  1. Preheat oven to 350F, butter and flour a bundt pan.
  2. In a mixing bowl, sift flour, baking powder, and salt together.
  3. Using a stand mixer with the paddle attachment, cream butter for 2 minutes on medium speed, add sugar and beat until light and fluffy. One at time, beat the eggs in until fully combined. Add vanilla.
  4. Mix half of the dry ingredients into the wet ingredients, then half the yogurt, followed by the rest of the dry ingredients, then the rest of the yogurt.
  5. Stir in pistachio paste.
  6. Pour batter into bundt pan and bake 50-55 minutes, until a toothpick comes out clean.
  7. Let cool on wire rack. Once cooled, remove from bundt pan.
  8. While the cake is cooling, make the glaze.
  9. In a bowl, mix together icing sugar, milk (or water), and orange blossom water. If the glaze is too thick add more water, if too thin, add more icing sugar. Depending on the brand of orange blossom water you use, you may want to add slightly more, until you are satisfied with the flavour. (We have found some orange blossom water is far stronger than others)
Recipe by The Adventures of Bob & Shan at http://theadventuresofbobandshan.com/pistachio-bundt-cake/