This bundtcake is a fragrant beauty; the combination of the sweet cardamom, rosewater and subtlety of pistachio is heavenly. The texture is more like that of a poundcake; rich, heavy and velvety. I added a little pandan leaf extract (a plant widely used in tropical southeast Asian cooking) to give it a little more green colour. If you want you can substitute this for a drop of green food colouring (natural if possible), or leave out altogether. Either way, this cake is impressive! Mmmmm….
1.5 cups all-purpose flour
3/4 cup almond meal (or you can use finely ground pistachios here)
3/4 cup roughly ground pistachios (plus extra for garnish)
1.5 rounded tsp ground cardamom
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup plain yoghurt
1 drop (no more!) pandan leaf essence or green food colouring
1 tsp vanilla bean paste
170 g unsalted butter, softened
1.5 cups sugar
3 large eggs
for the glaze, mix together:
2/3 cups confectioner’s sugar, sifted
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1 tsp lemon juice
1 tsp rosewater
water – enought to make a paste
Preheat oven to 170 degrees, bake setting. Grease a bundt tin with oil or butter and then dust with almond meal to create a good non-stick layer.
- Mix the first 7 dry ingredients together in a bowl and set aside.
- Cream the butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, and blend until smooth.
- Mix the yoghurt, pandan leaf extract (if using) and vanilla paste together in a bowl or measuring cup.
- Add the dry ingredients alternately with the wet to the butter and sugar. Begin and end with the dry ingredients, beating just until blended with each addition.
- Turn the batter into the greased tin.
- Bake for about 55 minutes in the centre of the oven. Test to check it is cooked by inserting a toothpick or skewer into the thickest part of the cake. It should come out clean. The cake should be risen and slightly golden on the top.
- Cool in the tin, then invert when completely cold onto a plate.
- To make the glaze, mix all ingredients together in a bowl. The glaze should be thick like liquid clover honey, but still be able to run slowly off a spoon. If the glaze is too thin, you will find that it just runs completely off the side of the cake – you can add more icing sugar to thicken it if this is the case.
- Glaze the cake when it is completely cool. Dust with crushed pistachio nuts and dried flowers while the icing is still wet.