Pistachio Olive Oil Bundt Cake
Servings: 8
This recipe incorporates freshly ground pistachios, Extra Virgin Olive Oil. Olive Oil gives this cake a rich flavor the blends so well with pistachios. To top it all off we add a touch of glaze and crushed pistachios to make a cake that’s not only super delicious but very pretty too!
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Ingredients
- ⅝ cup Extra Virgin Olive Oil
- 2 ½ cup flour
- 1 cup sugar
- 1 cup freshly ground pistachio
- 2 ½ tsp baking powder
- ¾ tsp salt
- 2 eggs
- 1 ¼ tsp vanilla extract
- 1 ¼ cup whole milk
~Icing Glaze~
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- 2 tbsp whole milk
Instructions
- Pre heat oven to 350°F and spray a 10-inch Bundt pan with none stick spray.
- In a large bowl whisk together your eggs, vanilla extract, milk, and oil. Once it’s fully combined mix in the rest of your dry ingredients until you reach a smooth mixture.
- Pour this mixture into your Bundt pan and bake in the oven at 350°F for 45 minutes.
- Whilst it’s baking mix together your powdered sugar, vanilla extract, and whole milk for your glaze.
- Let your cake sit in the Bundt pan after it bakes for 10 minutes before transferring it to a wire rack
- Once your cake is fully cooled down. You can top it with your icing and some crushed pistachios and enjoy!
