One of the reasons I’m a fan of bundt tins are the gorgeous designs that they come in. I added to my expanding collection again recently with the Nordic Ware Rose bundt tin and it was the perfect vessel for my Pistachio Lemon & Rose Drizzle Bundt.
My cake is mostly Persian inspired using the cuisine’s signature ingredients of pistachios and rose-water. Also with a bit of lemon thrown in too. It’s such a pretty cake, almost to gorgeous to eat.
I didn’t intend to bake this cake in the rose tin but as soon I as bought it I knew I had to use it for this right away. The crevices catch the rose petal flecked drizzle perfectly offering a sneak peek of what’s inside. The drizzle also keeps the cake moist, preventing it from drying out too much whilst providing an additional boost of flavour.
The cake is predominantly lemon flavoured in the form of zest and juice from two plump fat fruits. Rose Petals and pistachios scatter the crumb providing crunch against the softness of the cake itself. The drizzle is flavoured with lemon, pistachios, rose petals and a little rose-water.
I’m not a huge fan of rose-water in large doses so the 1/2 tsp used in the drizzle gives the cake a gentle rose flavour inviting you to dive right into a slice rather than spit it out. All the flavours of the this cake work in harmony. It’s sweet and zesty from the lemon, the pistachio yields crunch and a slight nuttiness and the rose offers floral notes and entices into the world of Persiana.
Pistachio Lemon & Rose Drizzle Bundt
- 175 grams Unsalted butter room temperature
- 175 grams Caster sugar
- 2 Lemons Zest & Juice
- 3 large Eggs
- 200 grams Self-raising flour
- 2 teaspoons Rose petals plus extra for garnish
- 50 grams Pistachios roughly chopped
- 2 tablespoons Caster sugar
- 1 Lemon Zest and juice
- 1 teaspoon Rose petals
- 1/2 teaspoon Rose water
Pre-heat the oven to 175C, grease a 10 cup bundt tin very well. Set aside.
In the bowl of a free-standing mixer fitted with a paddle attachment cream together the butter, sugar and lemon zest until smooth, creamy and fluffy. Scrape down your bowl with a spatula.
Add the eggs, one at time, mixing well after each addition and scraping down the bowl with your spatula after each addition.
In a medium bowl combine the flour, rose petals and all of the pistachios apart from 1 tablespoon, set these aside.
Add the flour mixture to the cake batter mixing just to combine then with your spatula stir through the lemon juice.
Spoon into the bundt tin and bake for 40-50 minutes or until a cake tester inserted into the centre comes out clean.
Leave in the tin on a wire rack for 15 minutes then invert the cake onto the wire rack and make the drizzle.
In a small saucepan add the sugar, lemon zest and juice, remaining pistachios, rose petals and rose water.
Heat until the sugar has dissolved and spoon over the cake. Leave to cool completely before serving.
- Recipe adapted from Waitrose Magazine
- This will last for up 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.