Pistachio Easter Bundt cake

Classic Easter Bundt cake made with pistachios. This pistachio cake is beautifully green and aromatic, with the addition of cardamom and a lemon glaze. An elegant bake and a beautiful centrepiece for the Easter table!

Ingredients for the pistachio Bundt cake:

• 200 g butter
• 175 g caster sugar
• 3 large eggs
• 100 g plain flour
• 200 g ground pistachios
• 100 g soured cream
• 1½ tsp ground cardamom
• 2 tsp baking powder

All the ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the eggs one at a time, beating until thoroughly combined after each addition (the mixture may look curdled at this stage, but this will not affect the finished cake). Add the ground pistachios, then sift the plain flour, baking powder and cardamom directly into the bowl. Add the soured cream and fold together with a spatula just until combined, no longer.

Grease a Bundt tin with a capacity of approximately 2.1 litres (although a smaller tin can also be used) with butter and dust with plain flour; shake off any excess flour. Transfer the batter to the tin and smooth the surface.

Bake at 170°C for 45–50 minutes, or longer if necessary, until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool slightly in the tin, then turn out onto a serving plate and leave to cool completely.

Drizzle with the lemon glaze and decorate – you can sprinkle with chopped pistachios.

Ingredients for the lemon glaze:

• 1 cup icing sugar
• 2–3 tbsp water or lemon juice

Combine the ingredients and rub together with the back of a spoon until smooth. If the glaze is too thick, add a little water. If it is too runny, add more icing sugar and mix again.

Enjoy!