Pistachio Bundt Cake
Pistachio Cake by Christina Tosi!
Pistachio Bundt Cake
Ingredients for Pistachio Paste
2 cups – (260 g) Pistachios
1/3 cup, plus 1 Tbl Avocado Oil
Directions
Put the pistachios in a microwave-safe bowl and zap them for 30 seconds to warm them. Warming them helps break down into a paste more easily. In a blender, puree the warm pistachios and the 1/3 cup plus 1 Tbl Avocado oil until a coarse paste forms, with pistachios bits no larger than the size of sesame seeds.
ingredients for cake
2/3 cup Avocado Oil
1/3 cup pus 1 tsp heavy cream
3 Tbl, plus 1 tsp light corn syrup
11 large (330g) egg whites
2 cups, plus 2 Tbl confectioners’ sugar
1 ½ cups, plus 3 Tbl All Purpose Flour
2 ¼ cups Almond flour
¾ cup sugar
1-3.4 oz. package of instant pistachio pudding mix
1 Tbl baking powder
2 1/4 tsp kosher salt
Directions
Heat the oven to 350 degrees. Grease and flour a 12-cup cast iron bundt pan
Whisk the pistachio paste, 2/3 cup oil, heavy cream, and corn syrup together in a large bowl.
Add the egg whites to the wet ingredients and whisk everything together until you have an evenly combined concoction.
Whisk the confectioners’ sugar, all-purpose flour, almond flour, sugar, pudding mix, baking powder, and salt together in a separate large bowl.
Pour the wet ingredients into the dry ones and stir to combine. If the batter looks lumpy, use a whisk to break up all the lumps.
Pour batter into the Bundt pan and bake until the cake rises and puffs, 60-70 minutes. At 60 minutes, tap the top of the cake with your fingertips: The cake should bounce back firmly and the center should not be wiggly. If it is leave the cake in the oven for an additional 5 to 10 minutes.
Pistachio Paste and Glaze
Ingredients for Pistachio Paste
¾ cup (95g) pistachios
¼ cup Avocado Oil
Directions
Put the pistachios in a microwave-safe bowl and zap them for 30 seconds to warm them. Warming them helps break down into a paste more easily. In a blender, puree the warm pistachios and the 1/4 cup until a smooth paste forms, it is purposefully different that the paste goes in the cake batter
Ingredients for Glaze
1 1/3 cups confectioners’ sugar
3 Tbl whole milk
1 Tbl Avocado Oil
½ tsp kosher salt
Directions
Whisk the pistachio paste, confectioners’ sugar, milk, 1 Tbl oil, and salt together in a medium bowl just before you are ready to glaze the cake.
If you make the glaze in advance, microwave to bring back to it for 5 to 10 seconds to make it pourable.