The pistachio bundt cake is a simple dessert, a delicate cake without butter, perfect to enjoy as is for a snack or dipped in milk for breakfast. It’s also great served with whipped cream and pistachio spread, which will further enhance the flavor of the pistachio paste that enriches the batter. If you love pistachio, you can’t miss the pistachio bundt cake!
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Servings
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
You can find pistachio paste online and also at the supermarket: in my store, it’s in the spreads section.
- 3 eggs
- 7/8 cup g sugar
- 1 cup g heavy cream
- 1/2 cup g milk
- 1 pinch salt
- 2 cups g flour
- 1/4 cup g cornstarch
- 1/4 cup g pistachio paste
- 1 packet baking powder for desserts
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 24-centimeter Bundt Pan
- 1 Cake Tester
- 1 Cooling Rack
- 1 Sifter
- 1 Bowl
Steps
In the bowl of a stand mixer or with an electric beater, beat the eggs with the sugar until light and fluffy. Add the heavy cream, milk, and a pinch of salt. Sift the flour with the cornstarch and baking powder and incorporate them into the mixture little by little. Then add the pistachio paste and, if desired, 50 grams of chopped pistachios. Mix and transfer the batter into the greased and floured pan (or you can use the release spray), but if you have a pan like mine that I suggested among the tools, this step isn’t necessary. Bake in a preheated oven at 340 °F for 40 minutes. Check the doneness with a skewer test and when the cake is ready, remove it from the pan and let it cool on a cake rack. Dust with powdered sugar before serving, if desired.
Notes
Recipe source: HERE.
