Exotic, light and fragrant, this beautiful bundt cake recipe is love at first bite!
As a baker who specialises in Bundt cakes, I am excited to have finally gotten my hands on the traditional Kugelhopf pan by Nordic Ware. This type of cake originates from Austria, and like all other bundt cakes, it is simply a round cake with a hole in the middle. To say I have a collection of bundt pans is an understatement, but this one is really special. The Kugelhopf design is especially tall and elegant, and will demand to be the centrepiece at any gathering with friends and family.
The beauty of using bundt pans for baking, as opposed to baking regular round cakes, is the intricate detailing and shapes you can find with every unique design. You see, when you’ve finished baking, and you’re ready to turn it out, you serve it upside down on a plate, and it’s done. No cutting, no dividing multiple layers, or struggling to straighten a cake with loads of buttercream. You simply turn it out, and it’s ready to eat!
Bundts are usually served with a dusting of icing sugar or a side of whipped cream, but I love to turn up the dial on my creations to feature the key flavour in every bake with toppings like beautiful icings or a glossy ganache, and sprinkled nuts and flowers. This Persian Love Bundt is a beautiful delicate cake. It’s a soft and sweet pistachio cake, with hints of fragrant cardamom spice throughout. Topped with a thick rosewater glaze, it’s light and exotic and simply perfect with a cup of tea. Serve this and enjoy with friends or share with family at a weekend gathering. It will be sure to impress.
Many people are intimidated to try baking in a detailed bundt pan because of the fear of a cake sticking when you turn it out and have it ruined. Has that happened to me? Yes, many times!!! It’s heartbreaking… but I have the solution for you. The secret is to properly prepare your pan and ensure you do it every single time. Don’t skip or rush this process because you will likely regret it later!
My secret is to have a quality pan like this beautiful bundt pan from Nordic Ware and to have a batch of Baker’s Goop in my fridge ready to use at any time.
How to make Baker's Goop
Baker’s Goop is simply an oil and flour mixture you paint into your pan with a pastry brush to ensure every single nook and cranny is covered. When you’ve prepared your pan properly, your cake will simply POP out when it’s done – a satisfaction that I can guarantee you’ll love. Here's how to make Baker's Goop:
- In a stand mixer, combine equal quantities of Vegetable Oil, Vegetable Shortening and Plain All-Purpose Flour.
- Mix the mixture on medium-high for at least 5 minutes. It should become smooth and fluffy.
- Store in an airtight container for up to 6 months in the fridge or 2 months in the pantry.
Persian Love Bundt Recipe
Serves: 16 slices | Prep & cook time: 60 minutes
Ingredients:
For the cake:
- 1 cup / 250g unsalted butter at room temperature
- 2 ¼ cups plain all-purpose flour
- 1 cup pistachios - shelled and unsalted
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cardamom
- 1 ½ cup white sugar
- 4 eggs at room temperature
- 1 cup / 250ml buttermilk at room temperature
For the icing:
- 1 - 1 ½ cups powdered icing sugar
- 2 tsp milk
- ½ tsp rosewater flavour
- Small handful of pistachios - finely chopped for decoration
- Small handful of edible dried rose petals
Method:
1. Preheat oven to 160C fan forced. 2. Using a pastry brush, prepare your pan with Baker's Goop, or with melted butter and a dusting of plain flour, tapping out any excess.
3. In a small food processor, pulse 1 cup of pistachios until finely ground.
4. In a medium bowl, whisk together the flour, pistachios, salt, baking powder, baking soda and ground cardamom.
5. With an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy - approx 3 minutes.
6. Add eggs, 1 at a time, beating well after each addition. Mix until well combined for another minute.
7. Reduce speed to low and add flour mixture in 3 batches, alternating with buttermilk, until fully combined. Do not overmix.
8. Pour batter into the prepared pan.
9. Bake for 45-50mins or until a skewer inserted comes out clean. Sit pan on a cooling rack for 10 minutes before turning out. Place a cooling rack on top of the pan and carefully turn over and remove bundt pan with oven mitts. Let the cake cool completely.
For the glaze: 1. In a medium bowl, whisk the icing sugar, milk and rose water until smooth. For a thicker glaze, use less milk - for a thinner glaze, use a bit more (I prefer thick!). Pour over the top of your cooled bundt cake in a circular motion. 2. Sprinkle with finely chopped pistachios and rose petals. Serve and enjoy.
Next Read: Strawberry Swirl Vanilla Bundt Cake
