• Cameron Lamb

Pistachio Bundt Cakes - Whipped White Chocolate Ganache

Updated: Nov 1


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

5g Glucose

5g Honey

80g White chocolate

150g Whipping cream

Method

Sponge

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.

Ganache


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


Assembly

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

Chopped pistachios

Candied lemon peel

Toasted flaked almonds

Bee pollen

Corn flowers


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