Pistachio Bundt with Orange Glaze

Pistachio Bundt with Orange Glaze

this cake has got so much flavour... a unique combination of nutty pistachios offset by the citrus hit of oranges... combined with an orange glaze, this is a definite treat for those with a sweet tooth.

Nirmala Prem


  1. 3/4 Cup pistachios , unsalted and shelled
  2. 1 Cup flour
  3. 2 Teaspoons baking powder
  4. 1 Teaspoon cardamom , ground
  5. 1/4 Teaspoon salt
  6. 1/2 Cup milk whole (full fat)
  7. 1/4 Teaspoon vanilla extract
  8. 1/2 Cup butter , unsalted
  9. 1 Cup sugar granulated
  10. 3 eggs
  11. 2 Tablespoons orange zest , finely grated
  12. 1 Cup sugar granulated
  13. 1/4 Cup cornstarch
  14. 1 Teaspoon lemon juice
  15. 1 Cup orange juice
  16. 2 Tablespoons orange zest
  17. 1/2 Teaspoon salt
  18. 2 Tablespoons butter , unsalted


60 mins
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    Arrange the oven rack in the middle position and preheat the oven to 180 degrees C.

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    Butter and flour a bundt tin, making sure to knock out any excess flour. set aside.

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    Pulse the pistachios in a food processor till finely ground. (take care not to over grind them, they will become a paste)

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    In a large bowl, sift the flour, baking powder and salt. add the cardamom and pistachios, mix well.

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    In a small bowl, combine the milk and vanilla. set aside.

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    In a large bowl, cream together the softened butter and sugar until light and fluffy.

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    Add the eggs one at a time, and beat well at high speed.

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    Reduce the heat to low and pistachio and milk mixtures alternately in batches, making sure to start and end with the pistachio mixture. beat after each addition until just combined.

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    Add the orange zest (use a citrus zester to get the finest zest, from 3 large oranges) and beat until just combined. do not over beat.

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    Spread the batter evenly in the pan and bake till a skewer inserted in the center comes out clean, approximately 30 to 40 minutes.

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    Cool the bundt in the pan for 10 minutes, then invert onto a rack and cool till room temperature.

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    For the glaze, place the last seven ingredients in a non-stick saucepan over low heat and mix well.

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    When the sugar is dissolved, increase the heat to medium and stir it well till it just begins to bubble.

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    Reduce the heat and cook till it turns thick and glossy.

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    Cool the glaze, and pour over the bundt. it is ready to serve.

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