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…
+ Chocolate molten melting middle
+ Pistachio, raspberry and lemon
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
4 eggs
1 tsp rosewater
Icing sugar
pink food colouring
lime juice
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.
Let me know if you give this or any of the other recipes I’ve shared a try. I’ll be sharing my carrot and walnut recipe next which was actually one of the best I have made so far but we just gorged it straight down and forgot to even take any snaps!
ENJOY!
