Almond and Pistachio Bundt Cake
Ingredients
Cake
175g Matthews Cotswold Organic Self Raising Flour, sifted
40g ground almonds
40g ground pistachio
175g caster sugar
130ml vegetable oil
75ml milk
4 large eggs
Few drops almond extract, optional
Few drops pistachio extract, optional
Green food colouring, optional
Icing
150g white chocolate
4 tbsp water
Green food colouring, optional
To finish
Chopped pistachios
Baker: Gabriella Morelli
Serves: 12
Prep time: 15 mins, plus 10 mins to decorate
Bake time: 35 mins
Flours used: Matthews Cotswold Organic Self Raising
Method:
Serves: 12
Prep time: 15 mins, plus 10 mins to decorate
Bake time: 35 mins
Flours used: Matthews Cotswold Organic Self Raising
Method:
- In a large mixing bowl, whisk together the oil and the sugar.
- Add the eggs and whisk the mixture until nice and fluffy.
- Add the milk, almond and pistachio extract and mix until well combined.
- Fold in the flour, ground almonds and pistachio.
- Add the green food colouring and mix gently, until well combined.
- Pour the mixture into a bundt cake tin, previously greased with some butter.
- Bake in a preheated oven to 180°C/160°C fan/gas 4 for 35 mins or until a skewer inserted in the centre comes out clean.
- Gently remove the cake from the tin and let it cool down.
- To prepare the icing, melt the chocolate over bagnemarie, add the food colouring and water and mix well.
- Pour the melted chocolate over the cake.
- Sprinkle some chopped pistachios.
- Enjoy!
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