MINI PISTACHIO BUNDTS
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio extract and aromatic orange-flower water. While optional, chopped nuts and rose petals are the classic toppings on a Persian love cake and make for an extra pretty presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 2h30m
Yield Makes 6
Number Of Ingredients 14
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mayanja Ibrah
[email protected]I love the pistachio flavor in these bundts. It's so unique and delicious. I'll definitely be making these again soon.
Muriah Walker
[email protected]These bundts are so cute and festive. I made them for a holiday party and they were a big hit. They're also really easy to make, which is a bonus.
Olowokere Gold
[email protected]I've made these bundts several times now and they're always a hit. They're the perfect size for a quick snack or dessert, and they're also really easy to make.
emmanuel olu
[email protected]These bundts are a great way to use up leftover pistachio pudding mix. They're also a great make-ahead dessert, since they can be stored in the freezer for up to 2 months.
Vitalii Khmilevskyi (Commander)
[email protected]I love the pistachio flavor in these bundts. It's so unique and delicious. I'll definitely be making these again soon.
Destiny Vasquez
[email protected]These bundts are the perfect combination of sweet and nutty. They're also really moist and fluffy, which makes them irresistible.
Msnsoor Jatt
[email protected]I'm always looking for new and easy dessert recipes, and these mini bundts fit the bill perfectly. They're quick and easy to make, and they're always a hit with my family and friends.
Tanveer Panhwar
[email protected]I made these bundts for a baby shower and they were a big hit. They're so cute and festive, and they taste delicious too.
Jc Urrutia
[email protected]These mini bundts are the perfect size for a sweet treat. They're also really easy to make, which is a bonus.
vanda Kostka
[email protected]I was a bit skeptical about how these bundts would turn out, but I was pleasantly surprised. They're moist and flavorful, and the pistachio pudding mix gives them a unique twist.
Dineo Ramahali
[email protected]These bundts are really easy to make and they're a great way to use up leftover pistachio pudding mix. I'll definitely be making them again.
Typical Joshua
[email protected]I'm not a huge fan of pistachio, but these bundts were surprisingly good. The pistachio flavor is subtle and not overpowering.
Kawser ali
[email protected]These mini bundts are so cute and festive. I made them for a Christmas party and they were a big hit.
Ariyen Mosharaf
[email protected]I've made these bundts several times now and they're always a hit. They're a great way to satisfy my sweet tooth without feeling too guilty.
ale xo
[email protected]My kids loved these bundts! They're the perfect size for a quick snack or dessert.
Ahmad Hamdan
[email protected]I added a little bit of lemon zest to the batter and it gave the bundts a really nice flavor.
Rizwan Shareef
[email protected]These mini bundts are perfect for a party or potluck. They're also a great way to use up leftover pistachio pudding mix.
Loucrencia pacul Pacul
[email protected]I used a bundt pan that was a little too big, so my bundts were a bit flatter than I would have liked, but they were still tasty.
Tshegofatso Tshwane
[email protected]Pistachio bundts are really simple and easy to make! They turned out moist and delicious!