img_5830I had a whole package of pistachios left from last weeks Pistachio Layer Cake and being that they are so expensive I didn’t want them to go stale or rancid so I went on the hunt for something to use them in.  A few years ago I was on a food blog kick and I can’t tell you how many of them I started following.  Many were great, some not so much but I would actually spent about 3 hours every morning reading them.  A co-worker of mine was also on the same course and we would compare favorites and whittle down our lists.  I dumped a great many of them but there are still a handful that I follow.  I started there and then branched out to what my favorite bloggers were following and I came across a wonderful lifestyle blog called Inspired By Charm.  I really enjoyed all the articles and in the process came across this good and easy Pistachio Bundt cake.  I will post the recipe below for those who want to get right to it, but you can find it here if you would like to explore further. Lemon Pistachio Bundt Cake

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This is a very simple bundt cake that only takes a few minutes to whip up, it bakes for about an hour and then has a simple glaze and quick lemon icing drizzled over it.  You can use your prettiest bundt pan and have it on hand for tea or snacking.  A light lemony cake enhanced by lots of ground pistachios and a good dose of rum for good measure.  I imagine you could substitute almonds and bourbon or pecans and whiskey for other variations.  Do try it.

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LEMON PISTACHIO BUNDT CAKE
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups shelled, roasted pistachios
1 1/2 cups (3 sticks) unsalted butter, softened
2 cups sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
4 eggs
1/4 cup light rum
3 tablespoons pistachios, roughly chopped, for garnish

Lemon Glaze:
3/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon vanilla extract
Pinch of salt

Lemon Icing:
1 cup confectioner’s sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Begin by preheating your oven to 350 degrees F. Grease and flour a 12-cup Bundt pan and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt, set aside.

In a food processor, pulse the shelled pistachios until finely ground. (They should stick together when pinched.)

Beat the butter and sugar on medium speed with an electric mixer for 3-4 minutes until light and fluffy. Add the ground pistachios, lemon zest, and vanilla. Beat until incorporated. Then beat in the eggs, one at a time. Reduce the speed to low and beat in the flour mixture and rum alternately, ending with the flour until just incorporated. Add the batter to the prepared pan, leveling out the top with the spatula.

Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15-20 minutes; then invert the cake onto the rack to cool completely.

In the meantime, prepare your lemon glaze. In a small saucepan simmer sugar, lemon juice, and salt over medium heat until the sugar is dissolved. This will take 2 to 3 minutes. Remove from heat and stir in the vanilla extract. Allow to cool for 10 minutes and then brush the glaze evenly on the cake.

Finally, prepare the lemon icing by whisking together confectioner’s sugar, lemon juice, and vanilla extract. Add more lemon juice, 1 teaspoon at a time, to reach desired consistency. Drizzle over this icing over the Bundt cake and sprinkle it with chopped pistachios.

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