Pistachio and Candied Cherry Bundt with Sweet Apple Cinnamon Tea
This bundt is a beautiful cake to serve at Christmas, especially with sweet apple and cinnamon tea.
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Cooking tools:
- Stand mixer
- Blender
- Bundt pan
- Cooling rack
- Fine-mesh sieve
- Microplane
- Oven
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Saucepan
- Kettle
- Measuring cup
- Measuring spoon
- Skewer
Ingredients
- 300g pistachios
- 2 sprigs rosemary leaves
- 225g sour cream
- 1 tsp vanilla paste
- 175g honey
- 225g unsalted butter
- 300g caster sugar
- 5 eggs, separated
- 325g self-raising flour
- lemon drizzle icing, to serve
- 2 Granny Smith apples, chopped
- zest of 1 orange
- 1 cinnamon stick
- 1 Tbsp black tea leaves
- 1 cup honey
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