Pistachio Bundt Cake with Vanilla Frosting

Pistachio Bundt Cake with Vanilla Frosting
 Serves 8
 Prep Time: 20 min | Bake Time: 40 min | Rest Time: 30 min

 Ingredients
For the cake:

180 g shelled, unsalted pistachios

200 g sugar

180 g softened unsalted butter

4 eggs

200 g flour

1 sachet baking powder

1 pinch salt

100 g plain yogurt

1 tsp vanilla extract

For the frosting:

150 g icing sugar

2 tbsp milk

1 tbsp 1 tsp vanilla extract

Decoration:

30 g crushed pistachios

 Detailed preparation steps
 Preheat the oven to 180°C (gas mark 6) and generously butter a Bundt pan.

 Blend the pistachios until a coarse powder forms. Set aside.

 In a bowl, create a light cream by whisking the butter and sugar.

 Add the eggs one by one, mixing well between each addition.

 Stir in the pistachio powder, vanilla, yogurt, then the flour, baking powder, and salt.

 Mix until you obtain a smooth, even, slightly green batter.

 Pour the batter into the Bundt pan and smooth the surface.

 Bake for 40 minutes. Check for doneness with a knife.

 Let cool for 15 minutes before carefully removing from the pan.

 Meanwhile, prepare the icing: mix the icing sugar, milk, and vanilla until smooth.

 Once the cake has cooled completely, coat with the icing and sprinkle with the crushed pistachios.

 Tip for making this recipe easier
Mix the pistachios with a spoonful of flour to prevent them from becoming mushy.

 Ingredient swap
Replace the pistachios with almonds for a soft and equally moist version.

 Baking tip
If the top browns too quickly, cover with aluminum foil during baking.