Good Morning and Hello! I’m feeling sparky this morning.
I have a recipe for you today, that I really enjoyed creating, baking and eating, this one put a spring in my step.
I’m hoping on my lunchtime run today, the daffodils will be out and I can finally declare spring OPEN for business!
Yet again I got more than a little over excited taking pictures, let me know what you think of them, they get better than this, but I thought it important to show you how I marbelled the inside.
There is one very important thing you need to know about this cake, it gets better with age! So if you are looking for something to bake ahead – make this!
I originally made it on Friday night for cake club on Saturday where I was a little disappointed but when I had a slice on Monday night the flavours had intensified beautifully.
Let’s get down to business
In a separate large bowl sift the flour and baking powder together, add the butter mixture and beat until creamy.
Split the mixture between two bowls.
In one bowl add the pistachios and green food colouring, add until the desired colour is achieved. I used paste food colour and used a dab of a cocktail stick of colour.
- 175g soft, unsalted butter
- 225g golden caster sugar
- 3 medium eggs
- 100ml skimmed milk
- 225g self raising flour + extra tbsp if using rose water
- 1 1/2tps baking powder
- 50g ground, unsalted pistachios
- 1tsp rose extract or 2tbsp rose water
- green food colouring
- pink food colouring
- 100g icing sugar
- 1/4tsp rose extract or 2tbsp rose water (extra icing sugar needed)
- pink food colouring
- 1tbsp chopped unsalted pistachios
- Bundt Tin
- Ice Cream Scoop
- Preheat the oven to 190C . Butter and dust with flour a 22cm bundt tin.
- Cream the butter and sugar together until light and fluffy. Now add the eggs one at a time, beating between each addition and add the milk, don't worry if the mixture curdles.
- In the other bowl add the rose extract or rose water (with an extra tbsp of flour) and add the pink food colouring. See above ref food colouring amount.
- Using an ice cream scoop or two spoons if you don't have one, scoop alternating scoops of the mixture into the tin. See picture at the top of this post for reference. Use a spatula (or knife if you don't have one) to make the surface level, otherwise you'll have a wonky cake!
- Bake for 35 minutes, then test with a cocktail stick or skewer to ensure it is cooked through. Leave in the tin for half an hour to cool.
- When you upturn your bundt, you may need to run a blunt knife around the edge, carefully so as not to ruin the shape, make sure you loosen around the hole.
- Sift the icing sugar into a bowl and add the rose extract or rose water until it is thick and just runs off the spoon in a blobby not watery manner, add pink food colouring until desired pinkness is achieved.
- Spoon the icing over the cake, it should very slowly gloop over the edge and will drizzle down as it sets. Sprinkle over the chopped pistachios before the icing dries.
and just so you know I am not a faceless wonder, he is me ready to go to cake club!