Traditional Cakes
For the pistachio cake:
For the topping:
A soft, fluffy pistachio Bundt cake with a delicate vanilla aroma and a rich, nutty flavour. Made with creamy pistachio spread and finished with a smooth white chocolate glaze and crunchy chopped pistachios, this elegant cake is perfect for Easter celebrations, family gatherings or an indulgent afternoon treat.
Melt the butter and set aside to cool. Then combine it with the pistachio cream and mix thoroughly.
Add the eggs and icing sugar to the mixture and beat until pale and fluffy.
Sift the flour together with Gellwe Baking Powder, add to the egg mixture and pour in Gellwe Vanilla Flavouring. Gently mix until all the ingredients are combined.
Pour the batter into a Bundt cake tin greased with butter and dusted with flour. Bake in an oven preheated to 180°C for approximately 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Once baked and completely cooled, drizzle the cake with melted white chocolate and sprinkle with chopped pistachios.
Allow the chocolate glaze to set before serving.
