This gorgeous cardamon bunt cake cake is not exactly diet food. But then, who wants to be good all the time?
By Christina Soong-Kroeger
Cardamon and Rosewater Pistachio Bundt Cake
- Total Time: 1 hour 10 mins
- Yield: Makes 1 cake 1x
Description
This gorgeous cardamon bunt cake cake is not exactly diet food. But then, who wants to be good all the time?
Ingredients
Scale
- 125 grams butter at room temperature (unsalted preferably)
- 2/3 cup caster sugar
- 1 teaspoon vanilla bean essence
- 2 large eggs at room temperature
- 2 cups flour (level off with finger)
- 1 generous tablespoon baking powder
- 1 level teaspoon ground cardamon
- A pinch of salt
- 1/2 cup milk
- 2 tablespoons rosewater (available at Asian and Middle Eastern grocers)
- 125 grams butter at room temperature
- 3 tablespoons honey (I like Blue Gum honey)
- 4 tablespoon boiling water
- 100 grams unshelled roasted pistachios
- 50 grams food quality dried rosebuds (optional)
Instructions
- Preheat oven to 180 degrees Celsius and thoroughly grease a Bundt tin (I like to use a soya cooking spray)
- Cream butter with a stand or hand mixer and then gradually add the sugar and vanilla, beating until the mixture is light and fluffy.
- Add each egg one at a time, beating well after each egg so everything is fully combined. Scrape down the sides of the bowl with a spatula if required.
- Mix the milk and rosewater together.
- Sift the flour, salt, baking powder, cardamon and salt and then add to the mixing bowl in three batches, alternating with the milk mixture. Do not overwork – mix just until everything is combined.
- Spoon into the Bundt tin and even out with a spatula (you can also tap it gently against the kitchen bench top – this will also help to reduce air bubbles).
- Bake for around 40-45 minutes or until an inserted skewer comes out clean.
- Cool in tin for 10 minutes and then turn out onto a wire rack to cool. Or leave it in the tin to cool completely.
- To make topping, cream butter until light and airy and then add the honey in two batches, beating well after each addition. Add the water one tablespoon at a time and continue beating until the mixture is smooth and creamy.
- Trim Bundt base to level if necessary, ice cake with an offset spatula and then decorate with shelled and chopped pistachios and rosebuds (optional).
- Substitution: you can substitute a regular vanilla buttercream or vanilla icing for the honey butter if preferred.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Cake
- Cuisine: International
Cardamom
Hi Michele, thanks for the comment. Actually, it can be spelled both ways.
Does this recipe have to be baked in a bundt tin or can I use a regular tin
Hi Peta, you can use a regular cake tin :)
Hi .this looks havenly, but cup size you used…want to make it for my mum birthday