Cardamon and Rosewater Pistachio Bundt Cake

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 generous tbsp Baking powder
  • 1 level tsp Cardamon, ground
  • 2/3 cup Caster sugar
  • 2 cups Flour
  • 1 pinch Salt
  • 1 tsp Vanilla bean essence

• Nuts & Seeds

  • 100 g Pistachios, roasted

• Dairy

  • 250 g Butter
  • 1/2 cup Milk

• Liquids

  • 2 tbsp Rosewater
  • 4 tbsp Water

• Other

  • 50 g Rams food quality dried rosebuds (optional

Found on honestcooking.com

Description

Ingredients

• 125 grams butter at room temperature (unsalted preferably)
• ⅔ cup caster sugar
• 1 teaspoon vanilla bean essence
• 2 large eggs at room temperature
• 2 cups flour (level off with finger)
• 1 generous tablespoon baking powder
• 1 level teaspoon ground cardamon
• A pinch of salt
• ½ cup milk
• 2 tablespoons rosewater (available at Asian and Middle Eastern grocers)
• 125 grams butter at room temperature
• 3 tablespoons honey (I like Blue Gum honey)
• 4 tablespoon boiling water
• 100 grams unshelled roasted pistachios
• 50 grams food quality dried rosebuds (optional)

Directions

• Preheat oven to 180 degrees Celsius and thoroughly grease a Bundt tin (I like to use a soya cooking spray)
• Cream butter with a stand or hand mixer and then gradually add the sugar and vanilla, beating until the mixture is light and fluffy.
• Add each egg one at a time, beating well after each egg so everything is fully combined. Scrape down the sides of the bowl with a spatula if required.
• Mix the milk and rosewater together.
• Sift the flour, salt, baking powder, cardamon and salt and then add to the mixing bowl in three batches, alternating with the milk mixture. Do not overwork - mix just until everything is combined.
• Spoon into the Bundt tin and even out with a spatula (you can also tap it gently against the kitchen bench top - this will also help to reduce air bubbles).
• Bake for around 40-45 minutes or until an inserted skewer comes out clean.
• Cool in tin for 10 minutes and then turn out onto a wire rack to cool. Or leave it in the tin to cool completely.
• To make topping, cream butter until light and airy and then add the honey in two batches, beating well after each addition. Add the water one tablespoon at a time and continue beating until the mixture is smooth and creamy.
• Trim Bundt base to level if necessary, ice cake with an offset spatula and then decorate with shelled and chopped pistachios and rosebuds (optional).
• Substitution: you can substitute a regular vanilla buttercream or vanilla icing for the honey butter if preferred.