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Pistachio orange bundt cake

Pistachio orange bundt cake

Pistachio orange bundt cake is a beautiful subtle spiced cake with hints of pistachio and orange. I absolutely love the texture of this cake. The nutty flavors just add such a grainy yet light spring to this delectable mini bundt cake. The frosting is undeniably perfectly tangy and breaks the too much sweetness overall.

Pistachio orange bundt cake is a beautiful subtle spiced cake with hints of pistachio and orange. I absolutely love the texture of this cake. The nutty flavors just add such a grainy yet light spring to this delectable mini bundt cake. The frosting is undeniably perfectly tangy and breaks the too much sweetness overall.

The rain has been pouring these last couple days, and winter hasn’t even officially started yet. I went to visit sunny Geneva and obviously on our flight back, I could see the clouds surrounding our region as we touched down. The south of France, especially where we live is very green, lush and springs with the abundance of produce. The summer is certainly proof to that, but the drowning winters can be somewhat challenging.

What to do with all this rain? That leaves you with only one option, go and have coffee rather than being claustrophobic all day long. I’ll take the rain somedays above being nesseled up with an over the active toddler. When coffee doesn’t do the trick, praying comes in handy too. It’s certainly not that bad,  I do feel sorry for myself unapologetically! Luckily I do get a break every now and again to just let the creative juices flowing. I need an outlet and that’s is where my favorite therapeutic session comes in.

Baking understands me. You mix all these ingredients together that don’t really work so well alone. You have to mix ,mix ,mix and then bake at a high temp. Once baked, the flavor’s are released and you find the most perfect combination all wrapped together in one bite. That is me in one summary. Not that I am the perfect cake, or bite for that matter. But it’s a general summary of all women I guess. We are just a complicated bunch (my husband can certainly agree with that). We need a lot of baking somedays to get our flavor’s going.

So with the infusion of Autumn cooling on my kitchen counter. I have to get a tad honest here. I have found Food blogging to be quite a tricky matter. Someday’s I feel like quitting. There is a niche out there and I have always struggled to kind of fit in. Just like this Bundt, I am a whole lot of flavor’s rolled into one. Some might like my style and other’s not so much. That has let to over criticizing on my part and that ain’t good for anybody. For some reason I keep on going and if I end up somewhere with my dream job, then great!! Thanks for following along, for those who do read my blog. It does mean a whole lot for a stay at home mom, living in a foreign country and all.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Intermediate

Pistachio orange bundt cake

Autumn bunt cake

Ingredients 

  • 1/3 cup grounded salted pistachios
  • 1/3 cup almond meal
  • 1/3 cup vegan butter or coconut oil
  • 1/2 cup spelt flour
  • 1/2 cup coconut sugar
  • 1 tbsp honey
  • 1 flax egg (1tbsp flax flour plus 1/4 cup water)
  • 1 tbsp apple cider vinegar
  • 1 1/2 tbsp orange flavour essence
  • 1 tbsp vanilla essence

Sugar Glaze

  • 1/2 cup powdered sugar
  • 1-2 tbsp lemon juice
  • 1 tbsp orange flavor essence
  • Pinch of salt

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix together the pistachios, almond meal and set aside (you can make a praline of the nuts first, by caramelizing them in coconut sugar and then blitzing them into a paste).
  3. Cream together the sugar and the vegan butter until fluffy and then fold in the nut flours spelt flour.
  4. Then add the honey, flax egg and apple cider vinegar and lastly the orange flavor essence and the vanilla essence
  5. Scoop into your pre-smeared bunt tin and bake the cake for 20-25 minutes until golden on top and cooked on the inside. (Test with a baking pin, if it comes out clean then it is cooked)
  6. Let the cake cool before glazing and serve with fresh figs.

Notes:

  • You can sub the spelt flour with regular white all purpose flour
  • The batter can be used to make cupcakes or you can make a sheet cake version of this recipe too.

Hope you’ll like this recipe so much. I’m off to the doctor with my sick baby*

M*

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