Pistachio Bundt Cake


Working Method

  1. Place measured liquids into mixing bowl first, this will ensure proper mixing, then add the rest.
  2. Mix for ± 1 minute on slow speed and 4 minutes on medium speed.
  3. Scale off 650g batter into a greased BUNDT tins.
  4. Bake at 180° C for ± 45 minutes.
  5. Remove from oven and turn sponges over in their tins and leave to cool. This stops the sponge from drying out.
  6. Ice top off cake with cream cheese icing, and sprinkle with Crushed Pistachio nuts.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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