Pistachio Bundt Cake

I've wanted to make this for a while. I needed a green cake in my life. The first time I made it, I put way too many pistachios in it, but with a few tweeks, it turned out to be a rather lovely cake indeed. This cake has quite a heavy texture, but in no way is this unpleasant - it's more reassuring. It's the kind of cake you need to enjoy with a strong brew, with your pyjamas on, and possibly a few episodes of Catfish. 

Ingredients:

• 250g unsalted butter
• 340g golden caster sugar
• 6 medium eggs - beaten
• 450g plain flour 
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 200ml plain low fat yoghurt
• 1tbsp honey
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 75g chopped pistachios
• A little green gel colour (optional)
• 300g icing sugar
• A splash of cranberry juice

Method:

1. Grease and flour a standard 10 inch, 2.4 litre, 10 cup bundt tin.
2. Preheat the oven to gas 3/160 C.
3. Mix the butter and sugar until it's well combined.
4. Add the beaten egg a little bit at a time until light and fluffy.
5. Add the extracts and the honey to the yoghurt.
6. In a separate bowl, sift the flour and salt. 
7. Fold in a third of the flour mix, followed by half of the yoghurt. Repeat until everything is combined. 
8. Fold in the pistachios.
9. Dip the end of a teaspoon into the green gel, and swipe through the mix.
10. Mix everything until its light and creamy looking.
11. Pour into the prepared cake mould and level off with a quick shake of the tin. 
12. Bake for about an hour and fifteen minutes, turning after an hour.
13. Once cooked through leave the cake to cool in the tin fully. 
14. Mix the icing sugar with enough cranberry juice to make a runny icing, and tip over the cake like you've gone nuts... 
15. Scatter with a few chopped pistachios if you so wish... 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.