Dessert, Desserts, Food, Recipes, RECIPESMlle Julesbundt, cake, orange, pistachio, blossom, middle eastern, love cake, dessert, dinner, hosting, mllejulesComment

Orange and Pistachio Bundt Cake

Dessert, Desserts, Food, Recipes, RECIPESMlle Julesbundt, cake, orange, pistachio, blossom, middle eastern, love cake, dessert, dinner, hosting, mllejulesComment
Orange and Pistachio Bundt Cake

I absolutely love baking this Orange and Pistachio Bundt Cake for every special occasion and holiday! Its irresistibly moist and delightful flavour captures the essence of Middle Eastern cuisine with every mouthwatering bite. What's even better, it's a breeze to make – just one bowl, and no need for a mixer!

I got my Bundt cake mold from Amazon, and it adds a touch of elegance to the cake's presentation. The cake boasts a delightful floral palette, complemented by the delightful crunch of pistachios on top. If you're considering buying ingredients in bulk, I wholeheartedly recommend Nutterie (and by the way, feel free to use my promo code 'JULES15' for a sweet 15% discount!). The exotic flavours and the cake's elegant appearance make it an absolute hit with any crowd!

Orange and Pistachio Bundt Cake

INGREDIENTS:

  • 4 Large eggs at room temperature

  • 3/4 Cups granulated sugar

  • 1 Cup of neutral oil (grape seed, avocado, or almond oil )

  • 1 Cup of orange juice (fresh squeezed is best for flavour) or even clementine! 

  • 2 Tbsp. orange blossom water 

  • 1 1/2 Cups of almond flour

  • 1 Full package (80 grams or 1/2 cup) of vanilla instant pudding osem brand or any brand

  • 1 Tsp. cardamom powder

  • 1 Tbsp. of baking powder

  • 1/2 Cup of raw or roasted crushed pistachios (unsalted) plus some more for topping

  • Zest from one full orange

  • Optional Garnish: Orange zest, crushed edible dried rose buds, dusted powdered sugar, or crushed pistachios

INSTRUCTIONS:

  1. In a large bowl, whisk together your eggs and gradually add the sugar. Whisk for about 3-5 minutes until the mixture is slightly fluffy.

  2. Slowly add your oil, orange juice, and orange blossom water while continuing to whisk.

  3. Sift the flour, instant pudding (do not prepare the pudding), baking powder, and cardamom powder directly into the bowl. Whisk everything together.

  4. Add the crushed pistachios and orange zest to the batter. Mix until the batter is smooth with no lumps.

  5. Generously spray your cake pan (a Bundt pan or any cake pan of your choice) and pour in the batter. Tap it twice on the counter to release any air pockets.

  6. Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes or until a cake pin comes out clean from the centre of your cake, et voila!*

NOTE: 

*Allow the cake to cool completely before adding any garnishes.

Inspired by: Sivan Kitchen 

BON APPETIT!

Photography by: Patricia Brochu