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Pistachio Bundt Cake with White Chocolate Ganache Recipe

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4.3 from 12 reviews

  • Author: Lea
  • Total Time: 3 hours 30 minutes
  • Yield: 14 servings
  • Diet: Vegetarian

Description

This Pistachio Bundt Cake is a moist and flavorful dessert featuring a blend of all-purpose and pistachio flour, enhanced with pistachio cream and a luscious white chocolate pistachio ganache. Baked to a golden perfection and optionally soaked with a delicate almond sugar syrup, this cake offers a rich nutty taste and a tender crumb, perfect for special occasions or indulgent treats.

Ingredients

Cake

  • 2¾ cups all-purpose flour (330g)
  • ¾ cup pistachio flour (90g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¾ cup neutral oil (165g)
  • 1¾ cups granulated sugar (350g)
  • 4 large eggs, room temperature
  • ¾ cup sour cream, room temperature (180g)
  • ¾ cup milk, room temperature (180ml)
  • ⅓ cup pistachio cream or pistachio paste (100g)
  • 2 tsp vanilla extract
  • ½ tsp almond extract

Ganache

  • ¾ cup chopped white chocolate (127g)
  • ¼ cup heavy cream (60ml)
  • 3 tbsp pistachio cream (45g)

Syrup (Optional)

  • 100 g water (scant ½ cup)
  • 100 g sugar (½ cup)
  • ½ tsp almond extract

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). If using a convection oven, reduce the temperature to 325°F (163°C) for optimal baking.
  2. Prepare the Bundt Pan: Grease a 12-cup Bundt pan thoroughly with butter, ensuring to cover all crevices, then dust it lightly with flour. Tap off any excess flour to prevent clumps.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, pistachio flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, milk, neutral oil, pistachio cream, almond extract, and vanilla extract together until smooth and homogenous.
  5. Form the Batter: Pour the wet ingredients into the dry ingredient bowl. Gently fold the mixture with a spatula until the batter is smooth and fully incorporated without overmixing.
  6. Bake the Cake: Transfer the batter into the prepared Bundt pan, smoothing the top. Bake in the preheated oven for 55-75 minutes. Begin checking at 55 minutes by inserting a toothpick into the center; it should come out clean when done. Allow additional baking time if necessary, especially for a moist cake.
  7. Prepare the Syrup: While the cake bakes, combine the water, sugar, and almond extract in a small saucepan. Stir and bring to a boil just until the sugar dissolves. Remove from heat and let cool for at least 10 minutes.
  8. Apply Syrup to Cake: When the cake is done, let it rest in the pan for 5 minutes. Prick the top of the cake gently with a fork, then slowly pour the cooled syrup over it, allowing it to seep in and form a caramelized crust on the surface.
  9. Cool the Cake: Allow the syrup-soaked cake to cool completely before proceeding to the ganache preparation.
  10. Make the Pistachio Ganache: About an hour before frosting, place chopped white chocolate in a bowl. Heat the heavy cream until hot (but not boiling) and pour over the chocolate. Let it sit for 1 minute, then whisk until smooth and glossy.
  11. Add Pistachio Cream: Mix the pistachio cream into the ganache thoroughly until combined and smooth.
  12. Store or Use Ganache: Ganache can be prepared ahead and refrigerated for up to one week. Before use, bring to room temperature or gently microwave to soften for easy spreading.
  13. Frost and Decorate: Spread the ganache evenly over the cooled cake. Finish by sprinkling chopped pistachios or pistachio flour on top for an attractive, nutty garnish.

Notes

  • Ensure all wet ingredients like eggs, sour cream, and milk are at room temperature to allow even mixing and optimal texture.
  • Pistachio flour can be made by finely grinding unsalted pistachios; ensure it is not oily to prevent batter issues.
  • The sugar syrup is optional but highly recommended to add moisture and a flavorful glaze to the cake.
  • Use a toothpick test in multiple areas to confirm the cake is fully baked since the batter is moist.
  • Store the finished cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness; bring to room temperature before serving.
  • Adjust baking time slightly depending on your oven and pan type; use a light-colored bundt pan for even baking.
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/pistachio-bundt-cake-with-white-chocolate-ganache-recipe/