Pistachio Bundt Cake

I was very lucky a few weeks ago to receive a box of goodies from Why Nut.  They sell nuts and nut pastes.  My box of goodies included some whole pistachios and pistachio paste so a cake had to be baked.

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I had never heard of nut paste before so wasn’t sure how to use it.  I did a bit of online research and still didn’t find much information so I decided to just go for it and bake a cake.  I couldn’t find any recipes so put one together myself.

I found there were lots of pistachio bundt cakes online but they were all american ones which used a white cake mix with a pistachio pudding mix so not very helpful to me with a cupboard full of sugar and flour!

20131208_190130Recipe

300g caster sugar

300g softened butter

6 eggs

225g self raising flour

100g pistachio paste

1.5 teaspoons baking powder

3 tablespoons milk (I used semi skimmed)

green food colouring (I love green but think I might have put a little too much gel colour in this cake)

Glace icing and pistachio nuts for decoration

Method

Cream the butter and sugar, add the eggs one at a time.  Pour in the dry ingredients, milk and food colouring and beat until combined.  Add the pistachio paste and mix gently.

Pour into a floured and greased bundt tin (or two lined 20cm cake tins)

Bake for 50 minutes at 170 degrees

I roughly chopped some of the whole pistachio nuts to decorate the top of my cake along with some white glace icing.  This is made using icing sugar with a small amount of cold water.  Add the water in small amounts to ensure it’s not too runny.

20131208_193115My prepared bundt tin.  I chose to use my Nordic Ware Gugelhupf tin along with my lovely bright green batter.

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20131208_193437The baked cake.  Let it cool for a few minutes before turning out onto a cooling tray.

20131208_202943Cooling the cake before decoration.

20131208_203521Some white glace icing and chopped pistachios help to hide the secret inside the cake.

20131208_211235This cake tasted and smelt divine.  When sliced this cake looked like christmas trees due to the colour and the shape of my Nordic Ware Gugelhupf tin.
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More information about Why Nut’s products can be found at http://www.whynut.co.uk/

Their pistachio paste was a really easy way to get a great taste into my cake giving it a smooth texture but with all the flavour of the nuts.

I was not paid to make this review and all comments are my own.

 

 

 

 

 

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