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.
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Islam Ullah
[email protected]These bundts are a little time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive-looking.
Abena Nyarkoa
[email protected]I'm allergic to pistachios, so I substituted chopped walnuts. They turned out great!
Emmanuel Uchenna
[email protected]These bundts are so cute and festive! I made them for a Christmas party and they were a big hit.
eleni kuspa
[email protected]I'm not sure what I did wrong, but my bundts turned out dry. I'm going to try again with a different recipe.
Brenda Katope
[email protected]These bundts are the perfect size for a snack or dessert. I love that I can make a big batch and freeze them for later.
Everline
[email protected]I had some trouble getting the bundts out of the pan, but they were worth the effort. They're so delicious!
Gerswin the next millionaire Job
[email protected]These bundts were a little too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Sandun Senarath
[email protected]I substituted almond flour for the all-purpose flour and they turned out great! I also added a few extra drops of orange extract.
Raj Gurung
[email protected]I followed the recipe exactly and my bundts turned out perfectly. They're so moist and flavorful.
Humphrey Daniel
[email protected]These bundts are a little denser than I expected, but they're still very good. The glaze is the perfect finishing touch.
dj siam
[email protected]I'm not a big fan of pistachio, but I loved these bundts! The orange flavor really balances out the pistachio flavor.
lena Gonzalez
[email protected]These bundts are so easy to make and they always turn out perfect. I love that I can make them ahead of time and freeze them.
Jasinda Ralayo
[email protected]I made these bundts for a bake sale and they sold out in minutes! Everyone loved them.
Mohammed Miah
[email protected]I love the combination of pistachio and orange in these bundts. They're so unique and delicious.
Sayed Zulqarnain
[email protected]These pistachio bundts were a hit at my party! They were so moist and flavorful, and the glaze gave them a beautiful sheen. I will definitely be making these again.