Pistachio, coconut, lime, and rosewater bundt cake

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I have been having a love-affair with bundt cakes. Mainly because you can slice off pieces so easily into a perfect little hand-held cake. This one is the perfect cake for a Sunday teaparty, or anything with snobbery. “Hulloooo, I’ve brought a rosewater cake for you all.” People will think you are just so super classy for making this cake. But really all you did was hang out in your kitchen in your underwear and throw a bunch of ingredients into a bowl while texting and getting flour all over your phone.

For the bundt:

1 cup shelled, unsalted pistachio nuts
1 cup sweetened, shredded coconut
Finely grated zest of 2 limes
Freshly squeezed juice of 1 lime
1 cup all-purpose flour
2 teaspoons baking powder
a pinch of salt
1 cup unsalted butter
1 cup sugar
4 medium eggs, beaten
1 teaspoon rose water

For the topping:

Zest and juice of 2 limes
1 cup confectioner’s sugar
1/3 cup shelled, chopped pistachio nuts

Preheat the oven to 350°F and grease and lightly flour a large bundt pan. Pulse the pistachio nuts in a food processor until finely chopped, then mix with the coconut and lime zest. In a separate bowl, sift together the flour, baking powder and salt.

Beat the butter with sugar until fluffy and creamy, add the beaten eggs gradually, mix to combine and add the rose water. Now, add the pistachio nuts, coconut and lime zest and the dry ingredients, then the lime juice and mix until smooth. Bake on the middle shelf of the oven for about 40 minutes. Leave to cool in the tin for 10 minutes, then take it out on a wire rack.

To decorate, beat the lime juice and zest with icing sugar to make smooth paste, thick enough to drip over the edges of the cake. Place the cake on a plate and spoon the icing to cover the top, allowing some to drip over the sides. After setting for 10 minutes, chop some pistachio nuts and sprinkle them on the top of the cake.

Recipe adapted from Kingdom for a Cake

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