Pistachio Bundt Cake
This sweet, faintly nutty bundt cake has a toasted crust and a delightfully moist interior. It’s easy to make, and easy to love.
INGREDIENTS
- Batter:
- 6oz Unsalted Butter
- 1 ½ cups Sugar
- 8 Egg Yolks
- 1 tsp Vanilla Extract
- ¾ cups Whole Milk
- 2 cups Cake Flour
- ½ tsp Salt
- 1 tbsp Baking Powder
- 1 jar Pistachio Cream
- Pistachio Glaze:
- 1 jar Pistachio Cream
- 3/4 cup Heavy Cream
- Optional Garnish: Edible Micro Orchids
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Grease & flour a bundt/tube pan.
3
Beat the butter in a stand mixer with a paddle attachment until softened, then mix in the sugar until the butter lightens in color and is fluffy.
4
Add the pistachio cream and vanilla extract.
5
Add the egg yolks, one at a time, while continuing to mix.
6
Sift the cake flour with the salt and baking powder.
7
Alternate additions of flour and milk – 1 part flour mixed in, then ½ of the milk, then 2nd third of the flour, the rest of the milk, then the rest of the flour.
8
Put the batter in the pan and bake for 30 minutes.
9
Decrease the oven temperature to 300 degrees, and bake for another 30 minutes, until a small pairing knife or cake tester comes out clean when you push it into the cake.
10
Remove the cake from the oven and let it cool for about ten minutes before removing from the pan. Put the cake on a cooling rack over a sheet pan.
11
In a small pot combine the 2nd jar of pistachio cream with the heavy cream. Whisk them together over high heat until they have a glaze consistency.
12
Spoon the glaze over the cake so it drizzles down the sides.
13
Optional: Garnish with the micro orchids.
14
Serve.