I've wanted to make this for a while. I needed a green cake in my life. The first time I made it, I put way too many pistachios in it, but with a few tweeks, it turned out to be a rather lovely cake indeed. This cake has quite a heavy texture, but in no way is this unpleasant - it's more reassuring. It's the kind of cake you need to enjoy with a strong brew, with your pyjamas on, and possibly a few episodes of Catfish.
- 250g unsalted butter
- 340g golden caster sugar
- 6 medium eggs - beaten
- 450g plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 200ml plain low fat yoghurt
- 1tbsp honey
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 75g chopped pistachios
- A little green gel colour (optional)
- 300g icing sugar
- A splash of cranberry juice
- Grease and flour a standard 10 inch, 2.4 litre, 10 cup bundt tin.
- Preheat the oven to gas 3/160 C.
- Mix the butter and sugar until it's well combined.
- Add the beaten egg a little bit at a time until light and fluffy.
- Add the extracts and the honey to the yoghurt.
- In a separate bowl, sift the flour and salt.
- Fold in a third of the flour mix, followed by half of the yoghurt. Repeat until everything is combined.
- Fold in the pistachios.
- Dip the end of a teaspoon into the green gel, and swipe through the mix.
- Mix everything until its light and creamy looking.
- Pour into the prepared cake mould and level off with a quick shake of the tin.
- Bake for about an hour and fifteen minutes, turning after an hour.
- Once cooked through leave the cake to cool in the tin fully.
- Mix the icing sugar with enough cranberry juice to make a runny icing, and tip over the cake like you've gone nuts...
- Scatter with a few chopped pistachios if you so wish...
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.