Pistachio Bundt Cake

Ingredients

Units %
Part 1
Princess Cake Mix 3000g 0
Egg 900g 0
Water 1200g 0
Cooking Oil 450g 0
Pastarom Pistachio 52g 0
Part 1 total 0
Topping
Cream Cheese Icing 862g 0
Pistachio Nuts 17g 0
Topping total 0

Working Method

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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