Chocolate Pistachio Bundt Cake
Relying on a boxed mix and convenience items and just in time for the holidays, Chocolate Pistachio Cake is a delectably luscious dessert that will impress! Recipe shared with permission granted by Gayle Leeson, author of HONEY-BAKED HOMICIDE. For the full recipe please visit:
How to Make Pistachio Pudding Bundt Cake | Crème de la Crème
The year is 1960. Store-bought cake mix is all the rage, even more so is jello pudding. Only the most inventive cooks could combine the two into a decadent, moist, and flavorful cake... and my grandmother did it!!
So, 60 years and three generations later, the recipe is still well used and cherished each year. Now it's time to share!! This dessert is so easy and the end product is so amazing, it must fit into your St. Patrick's day celebration somehow! Hope you all enjoy it as much as we all do!!
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Blood Orange Buttermilk and White Chocolate Pistachio Bundt Cake!
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Blood Orange Buttermilk Bundt Cake Recipe!
Candied Blood Oranges:
1 1/2 cups granulated sugar
1 1/2 cups water
2 blood oranges, thinly sliced (about 1/3 inch thick) and seeds removed
Make Candied Blood Oranges and Blood Orange Simple Syrup:
1. In a large saucepan on medium heat, add the sugar and water. Bring to a boil until sugar dissolves, about 3 to 4 minutes. Add the blood orange slices to the pan, separating them. Lower heat and simmer for 40 minutes, gently turning them with tongs, about halfway through.
2. Meanwhile, line a large baking tray with parchment paper, and set a cooling rack on top. Once the blood oranges are done, gently remove them with tongs, allowing any excess syrup to drip off and arrange them in a single layer to dry on the rack. Let them rest for at least a day until all the slices are dried.
3. Simmer the remaining liquid in the pot, at medium high heat for 5 to 7 more minutes to reduce it a little. Remove from the heat and let cool.
Blood Orange buttermilk and White Chocolate Pistachio pound Cake:
3 ¼ cups all purpose flour
½ cup almond flour
2 ½ tsp baking powder
1 ½ tsp ground cinnamon
1 tsp salt
1 ½ sticks unsalted butter, at room temperature
1 ½ cups granulated sugar
1 cup greek yogurt
4 large eggs, at room temperature
The juice of 3 blood oranges
Zest of 3 blood oranges
1 tbsp vanilla extract
1 cup buttermilk, at room temperature
¼ cup olive oil
½ cup pistachio white chocolate
⅔ cup roughly chopped pistachios + a little more for topping
Hibiscus Glaze:
1 ½ cups confectioner’s sugar
2 tbsp edible dried hibiscus
½ cup water
Blood Orange Buttermilk and Pistachio Bundt Cake:
1.Preheat oven to 350 degrees.
2. In a medium bowl, whisk the all-purpose flour, almond flour, baking powder, salt, ground cinnamon, to blend.
3.In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar. Start whisking at medium speed, increase slowly to high speed. Beat for 2 to 3 minutes. Mixture should be fluffy and pale yellow in color. Add the olive oil, and greek yogurt, mix until just combined. Add eggs one at a time. Scrape the sides as you go along with one egg at a time, to get the butter off the bottom of the bowl. Add the blood orange juice and zest and mix again to blend. Add the vanilla extract and mix again. Add the dry ingredients mixture and buttermilk, alternating both of them in 3 iterations, ending with the flour. Do not overmix.
4. Pistachio Batter: Remove 2 cups of the batter. Add the white chocolate pistachio paste. Using a rubber spatula, mix until it is smooth.
5. Fold roughly chopped pistachios into blood orange batter
6. Apply cooking spray on a 10 cup bundt cake pan. Add half of the blood orange batter and smooth. Add dollops of the pistachio batter throughout the bundt. Top it off with the remaining cake batter. Using a wooden skewer, making swirls with a figure 8 in the batter, going around the entire cake tin three times to slightly mix the two batters.
7. Place it in the oven for 1 hour. Use a toothpick to ensure that it is baked all the way through.
8. Gently remove it from the bundt pan. While the cake is hot, gently poke holes with a skewer all around the cake. Using a pastry brush, brush the entire cake with the blood orange simple syrup.
9. Once completely cool, gently drizzle the hibiscus icing all around the bundt cake
10. Decorate all around with the candied blood oranges and chopped pistachios.
Hibiscus Glaze:
1 ½ cups confectioner’s sugar
2 tbsp edible dried hibiscus
½ cup water
Hibiscus Glaze:
In a small saucepan, add the dried hibiscus and water. On a stove on medium heat, warm the water for about 3-4 minutes. Switch off the stove, and cover the saucepan with a lid. Let the hibiscus tea steep to get maximum flavor. Strain hibiscus tea.
In a medium bowl, add the sifted confectioner’s sugar. Add 3 to 4 tablespoons of the hibiscus tea. Start with 3 first and check on the consistency.
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Pistachio Bundt Cake | Cravings Journal
I’m a big bundt cake fan. The smell that comes from the oven while baking any flavour is always a dream. This pistachio bundt cake is out of this world. The taste, the colour, the fluffiness, it’s just perfect. Making it is not complicated at all and with this recipe, I guarantee you’ll be wanting to make it nonstop.
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Pistachio Bundt Cake
Pistachio Bundt Cake with Honey Orange Glaze, perfect for St. Patrick's Day, any spring event... or just because!