My friend found the recipe for a Pistachio Bundt Cake somewhere on the internet and passed it on to me. I jazzed it up a bit with some lemon and raspberries and the result was the most delicious and gorgeous cake I think I’ve ever made.
I am not a huge baker ; I don’t have *any* fancy equipment, even measuring scales, which can make for some very interesting disasters but this uses cups so even if you don’t have anything in your kitchen fr baking, you should be able to do this.
A bundt cake is a cake that is doughnut shaped with a hole in the middle, and is inspired a traditional European cake. There is no specific recipe for a Bundt, it’s just the look of it that is distinctive. I think they look so pretty, plus I love the fact you can slice them and you get a perfect little circle of goodness.
I purchased the Bundt tin off Amazon right here (affiliate link).
P I S T A C H I O L E M O N R A S P B E R R Y B U N D T
Butter for greasing
3 cups all purpose flour
1/2 teaspoon of salt
2 cups of pistachios (shell of) roasted and ground
1 1/2 cups of unsalted butter
2 cups sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
4 large eggs
1/4 cup of dark rum
fresh or frozen raspberries
1.) Grease the bundt pan with some butter
2.) Roast and ground down the pistachios – as fine as you can so they are like soft dust! Reserve a little for sprinkling on top at the end.
3.) Mix the flour and salt in a bowl and set aside.
4.) Mix butter + sugar in a separate bowl until light and fluffy. Add in the pistachios, lemon zest, vanilla extract, and then the eggs…one at a time.
5.) Beat in the flour and then the rum, pour mixture into the bundt tin.
6.) Bake in the oven for around 50 minutes at 170.
7.) Make the lemon drizzle by mixing together icing sugar and freshly squeezed lemon juice until it’s a nice consistency for drizzling!
8.) Once the bake is baked, take out of the oven and cool on a rack.
9.) Top with the drizzle and raspberries when it’s cooled. A dusting of pistachio too looks really good!