Pistachio Bundt Cake

Indulge in the rich, nutty flavors of pistachio and hazelnuts, beautifully showcased in this Pistachio Bundt Cake. This delectable treat is perfect for every occasion, from casual afternoon teas to festive gatherings.

The Perfect Pistachio Bundt Cake

My Pistachio Bundt Cake takes this classic cake to an elevated level of deliciousness with the incorporation of pistachios, hazelnuts, and a luscious pistachio pudding glaze. The toasted, nutty aroma from the pistachios combined with the subtle richness of hazelnuts creates a perfect balance of flavor and texture. The finishing touch, a creamy pistachio glaze, adds a pop of color and an extra layer of pistachio flavor, making every bite heavenly.

Chef’s Tips

  1. Even Mixing: Ensure all ingredients are at room temperature for even mixing.
  2. Toasting Nuts: For added depth, consider lightly toasting the pistachios and hazelnuts before incorporating them.
  3. Cake Test: To ensure your cake is fully baked, insert a toothpick in the center. If it comes out clean, the cake is done.
  4. Glaze Consistency: If the pistachio glaze is too thick, consider adding a tad more milk for the right consistency.
  5. Storage: Once glazed, store the cake in the refrigerator to keep the glaze set and the cake fresh.
  6. DIY Caster Sugar: If you have granulated sugar and a good blender or food processor, you can make your own caster sugar. Simply blitz the granulated sugar for a few seconds until it’s finer but not powdered.

Ingredients

  • All-Purpose Flour (2 cups): The foundation of our cake, providing structure and texture.
  • Butter (1 stick, 8 tbsp): Imparts a rich, buttery flavor and ensures a moist cake crumb.
  • Eggs (3): Bind the ingredients together, giving the cake its structure and fluffiness.
  • Caster Sugar (1 cup): Sweetens the cake and aids in achieving a light, airy texture.
  • Baking Powder (1 tbsp): A leavening agent ensuring our bundt cake rises beautifully.
  • Pistachios (1 cup): Adds a crunchy texture and rich, nutty flavor to the cake.
  • Hazelnuts (½ cup): Offers a deep, toasted flavor profile that complements the pistachios.
  • Jello Pistachio Instant Pudding (1 pack): Enhances the pistachio flavor and acts as a creamy glaze for the cake.
  • Milk (1 cup): Provides moisture and helps create a tender cake crumb.

Substitutions

  1. Almonds for Hazelnuts: You can substitute hazelnuts with almonds for a slightly different flavor profile.
  2. Vanilla Essence: Add a teaspoon for a sweet aroma and enhanced flavor.
  3. Dairy-Free: Use almond or oat milk instead of regular milk for a dairy-free version.
  4. Zest it up: Consider adding a touch of lemon or orange zest to the batter for a refreshing twist.
  5. Granulated Sugar: This is the most common substitute for caster sugar. It has a slightly larger crystal size, but it will dissolve during baking, especially when creamed with butter. For every cup of caster sugar, use an equal amount of granulated sugar.

Directions

  1. Prepare the Pan: Grease a 9-inch bundt pan with butter or margarine. Preheat your oven to 350 F.
  2. Creaming the Mixture: Beat the sugar with eggs, adding one egg at a time. Add the butter and using an electric mixer whip for about 3 minutes until light and creamy.
  3. Adding Nuts: In a separate bowl, mix baking powder with flour. Soak pistachio and hazelnuts in water, drain, and transfer them into the flour mixture. Stir them in, reserving about 2 tbsp pistachios for garnish. This method ensures they’re distributed evenly and don’t sink to the bottom.
  1. Combining: Fold the flour mixture into the batter slowly and mix until fully incorporated.
  2. Baking: Pour the batter into the bundt cake mold and bake for about 40 minutes or until a toothpick comes out clean.
  1. Cooling: Allow the cake to cool thoroughly before adding the glaze.
  2. Preparing the Glaze: In a small bowl, mix the jello pistachio instant pudding with 1 ½ cups of milk. Once set, pour it over the bundt cake and garnish with the reserved pistachios.

Storage

Store your Pistachio Bundt Cake in an airtight container at room temperature for up to 3 days. If you’ve added the glaze, refrigerate and consume within 5 days.

Experience the allure of pistachios in a whole new way with this delightful Pistachio Bundt Cake. Each bite promises a harmonious blend of nutty flavors, creamy glaze, and a perfectly baked cake.

More Of My Tasty Cakes

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Pistachio Bundt Cake

Sea Salt Savorings
Experience the allure of pistachios in a whole new way with this delightful Pistachio Bundt Cake. Each bite promises a harmonious blend of nutty flavors, creamy glaze, and a perfectly baked cake.
5 from 64 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 387 kcal

Ingredients
  

  • 2 cups All Purpose flour
  • 1 stick 8 tbsp butter
  • 3 eggs
  • 1 cup caster sugar (or regular granulated sugar)
  • 1 tbsp baking powder
  • 1 cup pistachios
  • ½ cup hazelnuts
  • 1 pack jello pistachio instant pudding
  • 1 cup milk

Instructions
 

  • Prepare the Pan: Grease a 9-inch bundt pan with butter or margarine. Preheat your oven to 350 F.
  • Creaming the Mixture: Beat the sugar with eggs, adding one egg at a time. Add the butter and using an electric mixer whip for about 3 minutes until light and creamy.
  • Adding Nuts: In a separate bowl, mix baking powder with flour. Soak pistachio and hazelnuts in water, drain, and transfer them into the flour mixture. Stir them in, reserving about 2 tbsp pistachios for garnish. This method ensures they’re distributed evenly and don’t sink to the bottom.
  • Combining: Fold the flour mixture into the batter slowly and mix until fully incorporated.
  • Baking: Pour the batter into the bundt cake mold and bake for about 40 minutes or until a toothpick comes out clean.
  • Cooling: Allow the cake to cool thoroughly before adding the glaze.
  • Preparing the Glaze: In a small bowl, mix the jello pistachio instant pudding with 1 ½ cups of milk. Once set, pour it over the bundt cake and garnish with the reserved pistachios.

Nutrition

Calories: 387kcalCarbohydrates: 56gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 65mgSodium: 195mgPotassium: 311mgFiber: 3gSugar: 28gVitamin A: 204IUVitamin C: 1mgCalcium: 165mgIron: 3mg

Nutrition values are estimates, for exact values consult a nutritionist.

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5 from 64 votes (64 ratings without comment)

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