I have a little thing for bundt tins, odd I know, but when you spend your days trying to make things taste and look pretty at the same time, well a bundt cake tin just makes life a tiny bit easier. Think of it as a chandelier to regular lights, yeah they do the same job in lighting up a room, but a chandelier is way prettier to look at!
The other reason why I’m so obsessed with them is because I find that bundt cakes don’t require a big slathering of icing, which makes them perfect for Paleo baking.
This tin is just gorgeous and I could not resist spoiling myself on a recent trip to my local Steamer Trading store – it is a Nordicware Kugelhopf Bundt Pan and makes every cake look instantly beautiful! That being said, a regular recipe will not fill the tin to the top, you will need to double a recipe to really max it, certainly with this recipe. I don’t feel the need to double the recipe as a small piece of cake is all that is needed, but I guess if I were to make it for a special occasion then that would be different and I would go all out!
The other important kitchen gadget that I’m totally in love with it my nutribullet blender. I use every part of the blender, the regular four blades for mixing and blending together the wet ingredients whilst chopping the dates at the same time and then the grinder blades for chopping or grinding the pistachios. By using my nutribullet and the different attachments it keeps the mess and washing to minimum (nothing depresses me more than washing up all the attachments for a food processor!!)
About the cake, a simple moist cake which is so easy to make and perfectly balanced with a gorgeous combination of Middle Eastern flavours of rose and pistachio. It is similar in texture to my pear and frangipane cake which makes it great for both an afternoon tea cake or served warm with ice-cream or cream as a pudding.
Please note, this is not a sponsored post – I just love sharing my kitchen goodies!
- 8 medjool dates - pitted
- zest and juice of 1 lemon
- 3 eggs
- 1/4 cup olive oil
- 1/4 cup coocnut oil
- 1 tsp apple cider vinegar
- 1 tsp rose extract
- 2 tsp vanilla extract
- 1/2 cup shelled raw pistachios
- 2 cups ground almonds
- 1 tsp bicarbonate of soda
- 160ml tin of coconut cream (I use Waitrose organic brand)
- 1 tsp rose extract
- 1 Tbsp maple syrup
- 1 tsp arctic powder berry powder - optional for colour
- handful of crushed pistachios
- sprinkle of dried rose petals
- Mix the topping ingredients together and leave to set in the fridge for as long as possible (ideally overnight)
- Preheat the oven to 180ºC
- Prepare the bundt tin by oiling it down (really get into the grooves) with coconut oil or olive oil and if you have some arrowroot then also add a sprinkle.
- In a small cup, using the coffee grinder attachment of the nutribullet blitz the pistachios. They will turn into a fine green powder (use a regular blender if you don't have a nutribullet ) - keep to one side
- In the large cup, combine the dates, eggs, oils, vinegar and extracts and blend until smooth. The blender will jump around initially then calm down - that is when you will know the mixture is ready.
- Remove from the blender and leave the blades attached to the cup, stand the cup upright with the blades facing down so the mixture can drip off the blades into the cup. Leave to stand.
- In a bowl combine the pistachios, almonds, and bicarb and give it a little stir.
- Pour in the egg mixture and stir through.
- Transfer to the baking tin.
- Bake for 30min - the top should be a gorgeous golden colour.
- Remove and leave to cool before removing from the tin.
- Top with coconut cream topping, crushed pistachios and rose petals before serving.