Pistachio Bundt Cakes - Whipped White Chocolate Ganache
Updated: Nov 1, 2020
Makes 6 mini Bundt cakes - for these I used Heritage Bundtlette tin from Nordic Ware
For the sponge
125g Unsalted butter
112g Golden caster sugar
25g Pistachio Paste (optional)
1 tsp Vanilla bean paste
2 Eggs (at room temperature)
60g Ground pistachios
60g Plain flour
50g Ground almonds
1/2 tsp Baking Powder
Pinch of salt
For the ganache
55g Whipping cream
80g White chocolate
150g Whipping cream
Using melted butter, or grease spray, grease your Bundt pan.
Preheat the oven to 180 degrees centigrade, or 160 fan oven.
Cream together the butter, sugar, pistachio paste and vanilla bean paste using an electric hand whisk or free standing mixer until pale and fluffy.
Add the eggs to the mix one by one, mixing well after each egg.
Combine the dry ingredients together and gently fold into the mix until fully incorporated.
Fill the Bundt tins to just over 3/4 full to ensure they rise to the top when baked. Bake for around 20 minutes or until golden and an inserted skewer comes out clean.
Allow the cakes to cool in the tin slightly before removing and turning over.
In a saucepan combine the 55g of the whipping cream, glucose and honey. Heat gently while stirring until the glucose and honey have melted
Meanwhile melt the white chocolate, either with shorts bursts in a microwave or in a bowl over a pan of hot water.
Once melted, stir the warmed cream mixture into the chocolate gradually in 3-4 parts.
After it’s all incorporated, pour in the remaining 150g of whipping cream and mix until all combined, leave to chill in the fridge for a minimum of two hours.
Once chilled, use a whisk and whip until soft peaks are formed
Use a piping bag, with a star nozzle fitted to fill the centre of each Bundt cake with the white chocolate ganache and top with Lemon Verbena
I decorated these ones with:
Pink chocolate disks
Candied lemon peel
Toasted flaked almonds