I think this is the bundt show-stopper so far! I started baking my bundt cakes at the start of lockdown as I thought it was just something a little different and I haven’t seen that many about except at my local cafe. This inspired me to hotfoot it online to Amazon to buy this bundt cake tin (AD aff link) and I started experimenting / baking and creating some fun cakes!
Some were better than others! I’ve shared some of the hits on here in case you have missed them…
What *is* a bundt cake?
A bundt cake is simply a cake baked in a round Bundt tin : this makes it round with a hole in the middle like a large doughnut! Recipes vary hugely as with normal cakes and there is not a ‘traditional’ one. Cakes with a hole in the centre may seem a little pointless but they slice perfectly into hand-size portions to go with your afternoon cuppa, they are easy to eat and I think they look pretty special….and a little different to your normal cake.
Rose, Pistachio & Lime Bundt Cake.
I had a little peruse online at some new bundt cake recipes, adapted a few and came up with this : the Rose, Pistachio and Lime Bundt cake! It was not only really easy on the eyes but it also was a really good combination of ingredients and had a really nice balance of flavours. One of my favourites so far!
R E C I P E
1 cup pistachios
1/2 cup desiccated coconut
1/2 cup ground almonds
zest of 2 limes
juice of 1 lime
1 cup all-purpose flour
2 tsp baking powder
pinch of salt
1 cup unsalted butter
1 cup sugar
1 tsp rosewater
pink food colouring
M E T H O D
1.) Heat oven to 175 and grease your bundt tin well. I also line it carefully with baking parchment to ensure it doesn’t stick.
2.) Ground down /pulse the pistachio’s. I use a pestle and mortar but a machine would be easier! Save a handful for decor / sprinkling on top and put aside.
3.) Beat butter and sugar together. Add in the eggs gradually and then the rosewater. Add in the dry ingredients into this wet mix : pistachio, coconut, ground almonds, lime zest, sifted flour, baking powder and salt.
I added a bit of green food colouring into the mix as it was pistachio and I thought it would be quite fun! – definitely not necessary!
4.) Bake for 40 mins. Keep your eye on it and gauge if it may need a little less or longer with a skewer. I find Bundt timings can really vary and I’m still working it out! Cool for 10 mins in the pan and then cool on a rack.
5.) Make the topping by mixing together some icing sugar and lime juice until you get a nice thick but still drizzly consistency. Add in a bit of pink colouring to get the shade you want (optional).
6.) Drizzle over the cake and then top with the pistachios you had set aside.