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Mini Pistachio Bundts

                              Credit: 
                              Marcus Nilsson

Recipe Summary

prep: 40 mins

total: 2 hrs 30 mins

Yield: Makes 6

Ingredients

Cake

7 tablespoons unsalted butter, room temperature, cut into pieces, plus more for pan

3/4 cup unbleached all-purpose flour, plus more for pan

1 large egg plus 1 large yolk, room temperature

1/4 cup whole milk, room temperature

1/4 teaspoon pure pistachio or almond extract

1/4 teaspoon orange-flower water (optional)

3/4 cup Sicilian pistachios, or blanched and peeled shelled pistachios, plus more, coarsely chopped, for serving (optional)

1 cup confectioners’ sugar

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

Orange-Flower-Water Glaze

1 to 2 tablespoons whole milk

1 cup confectioners’ sugar, sifted

1/8 teaspoon orange-flower water

Dried rose petals, for serving (optional; available at kalustyans.com)

      Cook's Notes

To blanch pistachios, bring a pot of water to a boil. Add pistachios and return to a boil; drain. Rub skins to remove. Spread in a single layer on a baking sheet and let dry completely, at least eight hours, or dry in a 200°F oven for one to two hours.

Gallery

Mini Pistachio Bundts

                              Credit: 
                              Marcus Nilsson

Recipe Summary

prep: 40 mins

total: 2 hrs 30 mins

Yield: Makes 6

Mini Pistachio Bundts

                              Credit: 
                              Marcus Nilsson

Mini Pistachio Bundts

                              Credit: 
                              Marcus Nilsson

Mini Pistachio Bundts

Recipe Summary

prep: 40 mins

total: 2 hrs 30 mins

Yield: Makes 6

Recipe Summary

prep: 40 mins

total: 2 hrs 30 mins

Yield: Makes 6

prep: 40 mins

total: 2 hrs 30 mins

prep:

40 mins

total:

2 hrs 30 mins

Yield: Makes 6

Makes 6

Ingredients

Ingredients

  • 7 tablespoons unsalted butter, room temperature, cut into pieces, plus more for pan

  • 3/4 cup unbleached all-purpose flour, plus more for pan

  • 1 large egg plus 1 large yolk, room temperature

  • 1/4 cup whole milk, room temperature

  • 1/4 teaspoon pure pistachio or almond extract

  • 1/4 teaspoon orange-flower water (optional)

  • 3/4 cup Sicilian pistachios, or blanched and peeled shelled pistachios, plus more, coarsely chopped, for serving (optional)

  • 1 cup confectioners’ sugar

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 to 2 tablespoons whole milk

  • 1 cup confectioners’ sugar, sifted

  • 1/8 teaspoon orange-flower water

  • Dried rose petals, for serving (optional; available at kalustyans.com)

Directions

For the Cake: Preheat oven to 325°F with a rack in center. Brush the hollows of a mini Bundt pan with butter. Dust with flour, tapping out excess. Whisk together egg and yolk, milk, nut extract, and orange‐flower water.

Pulse pistachios in a food processor until finely ground. Add confectioners’ sugar; pulse to combine. Transfer mixture to the bowl of a mixer fitted with the paddle attachment and add flour, baking powder, and salt. Beat on low speed to combine.

Continue beating while gradually adding butter until mixture is crumbly, 1 to 2 minutes. Slowly add half of milk mixture; increase speed to medium and beat until light and fluffy, 1 to 2 minutes. Slowly add remaining milk mixture and beat, scraping down bowl as needed, until incorporated, about 15 seconds.

Divide batter evenly among hollows of prepared pan (using a piping bag fitted with a coupler or a plain large tip makes neat work of this). Bake until tops are light golden and spring back when lightly touched, about 30 minutes.

Let cool in pan on a wire rack 10 minutes, then turn out onto rack and let cool completely, about 30 minutes. (Cakes can be stored unglazed, wrapped in plastic, at room temperature up to 2 days.)

For the Glaze: Whisk milk into sugar until mixture has the consistency of thick white glue. Stir in orange‐flower water. Glaze can be stored in an airtight container at room temperature up to 1 week.

Spoon glaze over tops of cakes, allowing it to drip down sides. Sprinkle with chopped pistachios and rose petals; let stand until set, about 30 minutes.

      Cook's Notes

To blanch pistachios, bring a pot of water to a boil. Add pistachios and return to a boil; drain. Rub skins to remove. Spread in a single layer on a baking sheet and let dry completely, at least eight hours, or dry in a 200°F oven for one to two hours.

Cook’s Notes

To blanch pistachios, bring a pot of water to a boil. Add pistachios and return to a boil; drain. Rub skins to remove. Spread in a single layer on a baking sheet and let dry completely, at least eight hours, or dry in a 200°F oven for one to two hours.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Mini Pistachio Bundts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mini Pistachio Bundts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest