Recipe: Pistachio-Cardamom Bundt – HoustonChronicle.com
CAKE
2 sticks (1 cup) unsalted butter, room temperature, as well as additional for pan
2 ½ cups unbleached all-function flour, furthermore more for pan
1 cup shelled unsalted pistachios, if possible Sicilian
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon floor cardamom
1 ½ cups sugar
4 large eggs, area temperature
1 cup buttermilk, home temperature
GLAZE
2 cups confectioners’ sugar, sifted
¼ teaspoon rose h2o
2 to 3 tablespoons full milk
¼ cup shelled unsalted pistachios, preferably Sicilian, finely chopped
3 tablespoons dried organic and natural rose petals
Directions: Make the cake: Preheat oven to 350 levels with rack in centre. Applying a pastry brush, generously butter a 12-cup Bundt pan dust with flour, tapping out any excess. Pulse pistachios in a foods processor right up until finely floor. In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, salt and cardamom.
In a huge bowl, with an electrical mixer, defeat butter and sugar on medium-substantial until finally light and fluffy, about 3 minutes, scraping down sides of bowl as wanted. Insert eggs, just one at a time, beating perfectly after each and every addition. Decrease pace to low and add flour mixture in two batches, alternating with buttermilk.
Pour batter into well prepared pan and bake until it springs again to touch and cake tester comes out thoroughly clean, 45 to 50 minutes. Transfer pan to a wire rack established on a baking sheet or a piece of parchment to great 30 minutes. Turn out cake onto rack to interesting fully.
Make the glaze: In a medium bowl, whisk collectively confectioners’ sugar, rose drinking water and milk right until clean. (For a glaze that is much more opaque, use considerably less milk, and for a thinner glaze, use far more.) Transfer glaze to a measuring cup and pour more than top rated of cake in a circular motion. Sprinkle with pistachios and rose petals right away. Permit established for 30 minutes in advance of serving.
Would make 10 to 14 servings
From “Martha Stewart’s Cake Perfection”
