Orange Blossom & Pistachio Bundt

Orange Blossom & Pistachio Bundt

Cake Mixture

6 eggs

310ml milk

300g butter, cubed

15ml vanilla extract

40ml orange blossom water

150g plain flour

450g self raising flour

450g raw caster sugar

60g pistachios, crushed; to adorn

Icing Mixture

250g icing sugar

30ml milk, warm

10ml orange blossom water

Have all ingredients at room temperature. Preheat the oven to 190.c

Generously butter a 10” Bundt tin, making sure to butter and line the center with baking paper

Sift both flours together 4-6 times and set aside

In an electric mixer cream together butter, sugar and vanilla, until light and fluffy. With the mixer speed on medium, add eggs; beating well after each addition

Decrease the mixer speed to low and starting with a small amount of flour, alternate mixing in the flour, milk and orange blossom water until well mixed, you may notice the mixture will look slightly curdled to start with, this is normal and will soon mix into a nice smooth mixture

Pour mixture into prepared Bundt tin, bake for 50-70 minutes or until a skewer poked into the center comes out clean and the top springs back when lightly pressed

Cool completely in the tin, this is a must, especially when baking in a grooved Bundt tin

Now for the icing drizzle, heat milk in a small pot over low heat, do not let it boil, add orange blossom water to the milk once it is off the heat, place icing sugar in a mixing bowl and mix continuously while pouring milk into icing mixture

Turn your cooled Bundt cake onto a serving stand and drizzle as you wish; it is up to you if you would like the whole cake covered with a glaze or with a lovely drizzle, finished with a sprinkle of ground pistachios