I’m a nut for pistachio anything. After I got a new bundt pan last month I knew what had to happen: Pistachio Butter Bundt Cake with Lemon Glaze. I created this delicious dessert with some new products I discovered from Amoretti - their Pistachio Butter Flavoring and Almond Flour. Disclosure: I have never used almond flour in anything, but it added a great texture and worked well with the flavor of this moist cake.
Do you own a bundt pan? The designs of the bundt pans are so unique and beautiful! I’ve started collecting them, and I especially love the Nordicware/Williams Sonoma collections with the gold exterior.
Lemon and pistachio? Absolutely. The lemon glaze compliments the richness of the cake perfectly and adds a nice zing to the cake.
If you love pistachios like I do, then I highly recommend this recipe. Any other requests for pistachio desserts?? I’m thinking gelato next!
1. In a small bowl, whisk together the powdered sugar, lemon juice, almond extract and almond milk until smooth
1. Bring butter and eggs to room temperature. Preheat oven to 350 degrees. Coat a 10 to 15-cup bundt pan generously with butter or spray with Bak-Klene ZT.
2. Add pistachios to a food processor pulse on high until finely ground. Reserve two tablespoons for the topping. Set aside.
3. In a medium sized bowl, add the almond flour and then sift in the AP flour, baking powder, cardamom and salt. Stir.
4. Using a stand mixer, cream the butter for about 30 seconds. While the mixer is still running, add the sugar and vanilla paste. Mix for an additional 4-5 minutes until everything is light and fluffy.5. Add the eggs one at a time on high speed and keep mixing for another 30 seconds. Continue to add the olive oil (beat for 30 seconds), yogurt (beat for 60 seconds), and lemon zest. 6. Turn stand mixer to low speed and gradually add the flour mixture. Continue to mix for an additional two minutes or until everything is well combined. Scrape the sides of the bowl down.
7. Transfer batter into a bundt pan and bake for 45-55 minutes or until top is golden brown. Insert a skewer and remove to test doneness. A clean skewer with just a few crumbs means it has baked through.
8. Cool on a wire rack for 10-15 minutes, then use the cooling rack to place on top of the cake-exposed part and carefully flip over to unhinge cake from the pan.
9. Using a spoon, drizzle the glaze over the entire bundt cake and sprinkle the top with the reserved pistachio nuts. Once the glaze has set, slice and serve!