Name: Pistachio Bundt Cake with Labneh Glaze
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: European
Ingredients: 2 cups raw, unsalted pistachios; 3 cups all-purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; 3 whole large eggs; 2 egg whites; 2 cups sugar + 1 teaspoon vanilla extract; ½ teaspoon almond extract (or pistachio extract); Zest of 1 large orange; ½ cup orange juice; ½ cup yogurt; ½ cup neutral oil such as canola, vegetable or avocado oil; 1 small drop of green food coloring (optional); ½ cup labneh or Greek yogurt; ½ cup powdered sugar; Additional chopped pistachios

PREP

20 minutes

BAKE:

60 minutes

YIELD:

1 cake

Ingredients:

Pistachio Bundt Cake:
2 cups raw, unsalted pistachios
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
3 whole large eggs
2 egg whites
2 cups sugar + 1 teaspoon vanilla extract
½ teaspoon almond extract (or pistachio extract)
Zest of 1 large orange
½ cup orange juice
½ cup yogurt
½ cup neutral oil such as canola, vegetable or avocado oil
1 small drop of green food coloring (optional)
Labneh Glaze:
½ cup labneh or Greek yogurt
½ cup powdered sugar
Additional chopped pistachios

Instructions:

Preheat oven to 350° F and place oven rack in center of oven.
Measure the pistachios and place on a sheet pan and pop into a preheated oven for 10 minutes. After 10 minutes, place roasted pistachios in the bowl of a food processor and pulse until small crumbs form. Be careful not to overprocess as you don't want to turn it into a butter.
Combine the pistachio crumbs, flour, baking powder and salt into a bowl and set aside.
In the bowl of a stand mixer fitted with paddle attachment, place the whole eggs, egg whites and sugar and begin mixing on medium high for 5 minutes. Stop the mixer and scrape sides down as needed. After 5 minutes, the mixture should be fluffy and pale yellow. Add extracts and zest of one orange. Mix for another minute.
With the mixer on low or off, add the bowl of dry ingredients. Mix for just a few moments until combined; batter will be thick.
Next, add the yogurt, orange juice and oil (food coloring if using) and mix for another 1 to 2 minutes on low until just combined, scraping bottom and sides as needed.
Prepare the Nordic Ware bundt pan by spraying Baker's Joy or coating with melted butter followed by a dusting of flour. Be sure to cover every part of the inside cavity, especially the center tube.
Pour the batter into the prepared pan and bake in a preheated oven for 1 hour or until a tester comes out clean.
Remove from oven and allow to cool on rack for 15 to 20 minutes. You may run a knife gently around edges to ensure the cake is loose and then flip the cake over on a rack.
Allow cake to cool completely before glazing.
To make the glaze, mix equal parts labneh and powdered sugar in a bowl. Drizzle a bit on each slice before serving and top with additional chopped pistachios. Store any remaining glaze in the fridge.
Enjoy cake at room temperature (unglazed) for 5 days.

*Unsalted, raw pistachios are best for this cake. If using salted raw pistachios omit the additional salt.

*Be sure the Bundt pan is a large capacity of 10 to 15 cups (2.4–3.5 liters). A smaller pan cake may not yield the same results. Batter should reach about halfway up the sides of larger pan.

*If using food coloring, add slightly less than 1 drop, you only want to hint of green to intensify the natural color of your cake.

*Wrapped in plastic wrap then foil to ensure freshness, the cake may be frozen unglazed for up to 3 months. Avoid storing cake in the fridge as it will dry out.