Thursday, April 9, 2015

Orange & Pistachio Bundt Cakes

More cake please.

These little bundts are fabulous.

Ground nuts are definitely my favorite addition to cake batter, and the pistachio orange glaze is so good.

If you've been following my blog these past 6 plus years you know I used to say "I am no baker, I don't like to bake because I don't like to follow rules".

Well, I have eaten my words (literally!).
As Debby from A Feast for the Eyes said "Stacey, I think you have earned your baker's tiara".
Thanks Deb.

I now love to bake, and I do my own thing with pretty good results.
You can be creative with baking and put your own spin on recipes, it's not such an exact science after all.

Who knew?

Orange & Pistachio Bundt Cakes: (makes 6 mini bundts or 1 large cake)

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
3 large eggs
1 1/2 cups sugar
zest of an orange
1/2 cup unsalted butter, at room temperature
1/4 teaspoon almond extract
1 tablespoon orange blossom water or orange juice
1/2 cup finely ground pistachios or almond meal


1 cup of confectioner's sugar
2 tbsp orange juice
1/4 cup of chopped pistachios

Make the glaze: add the chopped nuts to the sugar and juice mixture. You will pour this over the cakes when they come out of the oven.

Preheat oven to 350F.

Mix the flour, baking powder and salt in a bowl and place aside.

Mix the milk w/ the eggs, then add in the sugar and zest. Mix in the butter w/ a hand mixer and add in the almond extract and orange blossom water (no big deal if you omit this fancy ingredient, but I have the bottle, so why not use it?).

Mix in the ground nuts last then incorporate the flour mixture to form a nice rich cake batter.

Make sure your pan(s) are greased well with butter and floured or the cake will stick.

Pour the batter evenly into 6 mini bundt molds or one bundt pan.

If you are baking this in an individual cake, then bake for 35-40 minutes, if using mini bundts they will only take about 25 minutes to bake.

Let rest in pan about 10 minutes before unmolding.

Drizzle the icing glaze w/ the nuts on top of the cakes and sprinkle w/ extra orange zest if you like (and I like) and let cool completely.

So good!

I wear my tiara proudly!


Content in a Cottage said...

Yes, please. Those little cakes are beautiful and I'm sure they are delicious. Yum!

Claudia said...

I am so making this. Yes, low-carb Claudia is punting this.

Ciao Chow Linda said...

Yes you have become a baker. These delicious cakes are just a further example and I so wish I had one right now.

SarahBTT said...

Stacey's Bakey Snacks!

Sharon said...

The Baking Queen of Snacks! I bow down to you and these little bundts!


Dena said...

350 oven ?

Tracy S said...

These look delicious and elegant! And yes you are totally a kind of baker too, simple but delicious. I have no patience for mixers and buttercreams, so I'm always excited to try the recipes you share!

Stacey Snacks said...

Sorry, yes, 350F is always safe for baking....I revised the instructions. Thanks for pointing it out.


Dena said...

I was thinking that would be safe. I also looked up another pistachio cake you had posted. The cake looks and smells fantastic. Can't wait to eat it tonight. I was excited when I saw 1 Tbsp. of orange blossom water in the ingredients. I also bought it since you use it in some of your recipes. I made your chocolate ricotta muffins again last week using the OB water. I love the scent of it!

Diane H said...

My willpower may not be strong enough to pass up this recipe. Looking forward to the orange-pistacho combination. Thanks.

Laura Fromm said...

Oh, orange juice, orange zest, buttermilk, almond extract, confectioners sugar and pistachios are some of my favorite ingredients. I nay have to try a gluten-free version of is. Thank you, Stacey!