Teach kids how to make their own packed lunch they'll love it!
Teach kids how to make their own packed lunch they'll love it!
Honey & Pistachio Bundt Cake Recipe | Great British Food Magazine

Honey & Pistachio Bundt Cake


This squidgy, nutty cake fits the bill nicely if you’re after something different from all the traditional dried fruit-heavy, festive baking

  • 150g unsalted butter, softened, plus extra, melted, for greasing
  • 250g plain flour, plus extra for dusting
  • 100g shelled pistachios
  • 50g ground almonds
  • 125g caster sugar
  • 3 large free range eggs, separated
  • 1 orange, zest
  • 1 lemon, zest
  • 100g orange blossom honey
  • 1-2 tsps rosewater
  • 2 tsps baking powder
  • 1 tsp bicarbonate of soda
  • 6 cardamom pods, seeds crushed using a pestle and mortar
  • 200g buttermilk
  • 2 tbsps chopped pistachios
  • For the honey syrup:

  • 4 tbsps honey
  • 1 orange, juice
  • 1 lemon, juice
  • Preheat the oven to 170ºC/Fan 150ºC/Gas 3. Brush the inside of a 25-27cm bundt tin with a little melted butter, making sure it is thoroughly and evenly coated. Dust with plain flour and tip out the excess flour.
  • Blitz 100g shelled pistachios in the food processor until very finely chopped, add the ground almonds and whizz to just combine. In a separate bowl, cream together the butter and caster sugar until really pale and light (this will take about 3-4 minutes in a freestanding mixer). Add the egg yolks one at a time, scraping down the bowl with a spatula between each addition.
  • Add the orange and lemon zest, honey and rosewater and mix again. Sift the flour, baking powder, bicarbonate of soda, crushed cardamom seeds and a generous pinch of salt into the bowl. Add the nut mixture and buttermilk and beat in for another 30-40 seconds.
  • In another bowl, whisk the egg whites to stiff peaks. Add ¼ of the egg whites to the cake batter and combine to loosen the mixture. Using a large metal spoon, fold in the remaining egg whites. Spoon the batter into the prepared tin, level with the back of a spoon and bake for 45-50 minutes, just below the middle shelf, until golden brown and well risen.
  • Leave to cool in the tin for 3-4 minutes, then carefully turn out and cool on a wire rack for 30 minutes. Transfer to a plate. 6 For the syrup, tip the ingredients into a small pan and bring to the boil. Simmer gently for about 5 minutes, until reduced by half and thickened. Slowly brush or spoon the syrup over the cooled cake. Scatter with the pistachios and serve warm or at room temperature.
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