Among all the bundt cakes I have made in my life, the pistachio bundt cake was indeed missing. And since this year in Sicily I also bought pistachio flour, I tried to make it. What can I say, the result is excellent, the taste is delicious and very very soft. And since we are close to Easter, I wanted to make a nest bundt cake with green wafer and colored eggs. But now let’s see together how to prepare it in the following recipe.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.8 oz pistachio flour (or blended pistachios)
- 7.8 oz all-purpose flour
- 3 eggs
- 8.1 oz sugar
- 2.8 oz butter
- 0.55 cup milk
- 1 vial vanilla
- 1 packet baking powder
- as needed butter (to grease the pan)
- decoration to taste
Steps
Start preparing your pistachio bundt cake by mixing the pistachio flour with the all-purpose flour and baking powder in a bowl. Then continue by beating the eggs with the sugar until you get a light and fluffy cream, add the butter, and then the flour mixture a little at a time. Alternate the flour with the milk and finally add the vanilla.
At this point, grease a bundt cake pan and pour the mixture evenly, place the pan in a preheated oven at 356°F and let it bake for about 30 minutes. Then do the toothpick test and if it’s baked, let your pistachio bundt cake cool very well before unmolding it.
I decided to decorate it with green wafer straw and colored eggs, but you can also decorate with pistachio cream and sprinkles. Your pistachio bundt cake is delicious even without cream, I assure you.
If you also love BUNDT CAKES, check out my RECIPES HERE.
Saby recommends…
The pistachio bundt cake is very soft, so I recommend using a classic round pan, not an elaborate one like I did because unfortunately, the designs will not be well defined.
