If you are a big fan of pistachio then you are going to love this bundt cake. This delicious pistachio bundt cake combines the rich flavors of pistachios and hazelnuts with a light, creamy pistachio glaze. It’s easy to make and perfect for special occasions or a simple dessert. The crunchy nuts paired with the soft cake create a delightful texture, while the pistachio pudding glaze adds a sweet, nutty finish.
Here’s a guide on how to make it at home.
Ingredients:
- 2 cups all-purpose flour
- 1 stick (8 tbsp) butter
- 3 eggs
- 1 cup caster sugar
- 1 tbsp baking powder
- 1 cup pistachios
- ½ cup hazelnuts
- 1 pack pistachio instant pudding mix
- 1 cup milk
Prep time: 20 minutes / Baking Time: 40 times / Total Time: 60 minutes
8 Servings
Directions:
Grease a 9-inch bundt pan with butter or margarine. Preheat the oven to 350°F (175°C).
In a mixing bowl, mix the sugar and eggs, adding one egg at a time. Then add the butter and whip with an electric mixer for about 3 minutes until the mixture is light and creamy.
In a separate bowl, combine the flour and baking powder. Soak the pistachios and hazelnuts in water for one minute, then drain and mix them into the flour (save about 2 tablespoons of pistachios for garnish). This will help prevent them from sinking to the bottom of the cake.
Gradually fold the flour mixture into the wet batter until fully combined. Pour the batter into the prepared bundt pan.
Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
For the glaze, mix the pistachio instant pudding mix with 1 ½ cups of milk in a small bowl.
Once the glaze thickens, spread it over the top of the bundt cake and garnish with the reserved pistachios.
And that’s it. Now you can enjoy your pistachio bundt cake.
