Description
A moist and nutty pistachio bundt cake featuring a creamy, pistachio-flavored Jello glaze. This easy-to-make cake combines soaked pistachios and hazelnuts folded into a light, fluffy batter, then baked to perfection. Finished with a luscious glaze and topped with reserved pistachios for an elegant dessert that’s perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 stick (8 tbsp) butter, softened
- 3 large eggs
- 1 cup caster sugar
- 1 tbsp baking powder
- 1 cup pistachios (soaked briefly in water)
- ½ cup hazelnuts (soaked briefly in water)
For the Glaze
- 1 pack pistachio-flavored instant Jello pudding mix
- 1 ½ cups milk
- About 2 tablespoons reserved pistachios for garnish
Instructions
- Prepare the Pan and Oven: Grease a 9-inch bundt pan generously with butter or margarine to ensure easy release of the cake. Preheat your oven to 350°F (175°C) while preparing the batter.
- Beat Sugar and Eggs: In a mixing bowl, beat the caster sugar and eggs together, adding the eggs one at a time. Then add the softened butter and continue whipping with an electric mixer for about 3 minutes until the mixture is light, fluffy, and creamy.
- Prepare Flour and Nuts: In a separate bowl, combine the baking powder and all-purpose flour evenly. Soak the pistachios and hazelnuts in water for about one minute; drain and stir the nuts into the flour mixture to coat them. Set aside about 2 tablespoons of pistachios for the garnish—this coating step prevents the nuts from sinking during baking.
- Combine Batter and Dry Ingredients: Gently fold the flour and nut mixture into the whipped batter, folding just enough to blend the ingredients thoroughly without deflating the batter.
- Fill Pan and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before inverting it onto a serving plate.
- Prepare the Glaze: In a small bowl, mix the pistachio-flavored instant Jello pudding mix with 1 ½ cups of milk. Stir until smooth and let the glaze set slightly but remain pourable.
- Glaze and Garnish: Pour the creamy glaze over the cooled cake, spreading it evenly across the top and sides. Sprinkle the reserved pistachios on top for a crunchy and decorative finish.
Notes
- Soaking the nuts before incorporating them inhibits them from sinking during baking, ensuring even nut distribution throughout the cake.
- Thoroughly grease the bundt pan with butter to avoid cake sticking and aid in easy removal.
- Beat the butter, sugar, and eggs until light and fluffy to achieve a tender crumb and airy texture.
- Keep an eye on the cake during the last 5-10 minutes of baking; oven temperatures vary, so the toothpick test is crucial.
- Allow the cake to cool completely before glazing to avoid melting or running of the glaze.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated up to a week, bringing back to room temperature before serving.
- For longer storage, freeze slices tightly wrapped in plastic and foil; thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
