This recipe is inspired by the shape and make of the Bundt pan.
Serving size: 12 – 14 slices
- 340g unsalted Butter at room temperature
- 100g Light Muscovado Sugar
- 240g Dark Muscovado Sugar
- 6 medium eggs
- 2 tablespoons Natural Yogurt
- Zest of Large Orange
- 340g Self Raising Flour Sieved
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon ground Cinnamon
- 35ml Mulled Wine
- approx 1 tablespoon of Icing sugar for dusting
- Preheat the oven to 180 deg Fan assisted. Lightly spray your ( Chiffon ) Bundt Pan with Easy Release Cake Spray.
- Beat the butter and sugars together with an electric mixer until light and fluffy. Scraping down the sides of the bowl at intervals.
- Lightly beat the eggs, Orange zest and Yogurt together until fully combined.
- Add a tablespoon of flour to the butter and sugar mixture, then gradually add the egg and yogurt mix until fully combined light and fluffy, adding another tablespoon of flour half way through to the mix if needed to help prevent curdling.
- With the mixer on low speed, gradually add the remaining flour and spices until well combined. Do not over-beat or you will overstretch the gluten in the flour which may result in a dense textured cake.
- Finally add the Mulled Wine and gently mix until well combined. The mixture should be of a dropping consistency.
- Add the cake batter to the Bundt Pan making sure the batter goes into all the grooves and level out the top.
Bake in the middle of the oven for 40 – 50 mins or until baked. Testing various parts of the cake with a skewer until it comes out clean.
Do remember that all ovens are different, so invest in an oven thermometer. You may be surprised at the difference in temperatures.
- When baked, remove from the oven and leave for at least 15 – 20 mins for the cake to cool, then invert the Bundt pan onto your favourite cake plate. It should drop out quite easily. If it doesn’t it’s because you didn’t grease it enough, or that you didn’t leave it long enough to cool down.
- Dust with icing sugar and serve with a good dollop of fresh cream.
First published on the Clandestine Cake Club website.
I have such a lot of baking and writing to catch up on. I’m sure many of you are in the same boat, especially if you have a blog and love to share recipes etc.
I met some wonderful people at the Cake and Bake Show at Earl’s Court in September and one of them was Whynut. A sample of their products came through the post for me to try.
- Pistachio Paste
- Hazelnut Paste
- Pistachio Green Kernels
- Roasted and slighted Salted Pistachio Nuts without Shells
Pistachios are one of my favourite nuts, and they work very well on the flavour side if you combine them with citrus such as Lime and lemon. Anyone who has a copy of the Clandestine Cook Book will see from the front cover that I like both combinations.
The Pistachio paste is fine and smooth combine this into the cake batter along with some chopped Pistachio nuts and you have a lightly coloured cake without any sign of colouring. Add this to the icing topping and you have a lovely Pistachio colour and flavour.
Pistachio and Lemon Cake
- 4 Eggs
- 250g butter softened
- 250g Self Raising flour
- 250g White caster sugar ( do not be tempted to use darker sugars or you may loose the natural green colour from the paste and Kernels)
- 1 tbsp Whynut Pistachio Paste
- 28g Whynut Pistacio Green Kernels chopped
- 1/2 tsp Baking Powder
- Zest and Juice of 1 Lemon ( about 1 1/2 tsp juice)
- 2 tbsp Milk
For the Icing Topping
- 100g Icing sugar sifted
- 1 tsp Pistachio Paste
- 1 – 1 1/2 tsp warm water
- 20g Pistachio Nuts chopped
Preheat the oven to 180deg Fan assisted/160deg conventional Grease and line a 1lb/900g Loaf tin.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, along with the Pistachio Paste adding a little flour to help prevent curdling. Beat until well combined.
- Add the remaining flour, Baking Powder, chopped Pistachio Kernels, Lemon zest, Lemon juice and Milk mix until well combined. You should have a nice dropping consistency. If not add a little more milk.
- Pour the batter into the prepared tin and bake for 55 – 60 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool for 15 mins before turning out onto a wired wrack to cool completely.
Make the Pistachio icing
- In a bowl add the icing sugar and Pistachio Paste
- Gradually add the warm water until you have a suitably very thick, but ever so slightly runny paste.
- When the cake is completely cold, spread the icing over the top of the cake
- Decorate with the chopped Pistachio Kernels.
Will keep for a couple of days in an airtight tin.
Note: Replace Pistachio Paste with their Hazelnut paste. And replace Pistachio Kernels with Hazel Nuts. Lime works very well with Pistachios too.
BTW if you know anyone who would like to volunteer to help me with PR and Marketing for the Clandestine Cake Club please send them this URL on the CCC website. Here