Pistachio Bundt Cake
This pistachio bundt cake is the ultimate combination of sweetness and citrus zest. With creamy lime glaze and whipped ricotta, it's the best pistachio cake recipe for any occasion.
Ingredients
- Nonstick cooking spray or neutral oil
- 2¾ cups/351 grams all-purpose flour
- 1 (3.4-ounce) package instant pistachio pudding mix
- 1 tablespoon plus 1 teaspoon baking powder
- ¾ cup plus 1 tablespoon/195 milliliters whole milk
- ¾ cup plus 2 tablespoons/205 grams full-fat plain Greek yogurt
- 1 tablespoon vanilla bean paste or vanilla extract
- 9 large egg whites
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 2½ cups plus 2 tablespoons/528 grams granulated sugar
- 1¼ cups/300 milliliters canola oil
- ⅔ cup/85 grams shelled pistachios, coarsely chopped
- 1⅓ cup/328 grams whole-milk ricotta
- ¼ cup/60 milliliters heavy whipping cream
- ⅔ cup/68 grams sifted confectioners’ sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 teaspoons olive oil
- Pinch of kosher salt
- 2¼ cups/230 grams sifted confectioners’ sugar, plus more as needed
- ¼ cup/60 milliliters fresh lime juice (from about 2 medium limes), plus more as needed
- ½ cup/64 grams unsalted roasted shelled pistachios, sliced or coarsely chopped
- Flaky sea salt, for garnish
Instructions
- Coat a 12-cup Bundt pan with nonstick spray. Preheat your oven to 350°F.
- In a bowl, whisk together the flour, pistachio pudding mix, and baking powder. In another bowl, combine milk, yogurt, and vanilla paste for a smooth mix.
- Using a mixer, whip egg whites and salt on medium until frothy, about 2 minutes. Gradually add sugar, then beat on high until firm peaks form (4–5 minutes).
- Fold the flour mix and canola oil into the egg whites until smooth. Incorporate the milk mixture, then fold in chopped pistachios.
- Pour batter into the pan, tapping gently to remove air pockets. Bake 60–75 minutes; it's ready when a skewer comes out with a few moist crumbs. Cool for 10 minutes, then invert the cake onto a rack.
- For whipped ricotta: Blend ricotta, cream, powdered sugar, vanilla paste, olive oil, and salt in a food processor until smooth (or press ricotta through a strainer before mixing).
- For the glaze: Whisk confectioners’ sugar with lime juice until pourable. Drizzle over the cooled cake, garnish with pistachios, and sprinkle flaky sea salt on top. Set for 20 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat slices in the microwave for 10 seconds for fresh warmth.