Pistachio Bundt Cake | Bob's Red Mill Natural Foods

Name: Pistachio Bundt Cake | Bob's Red Mill Natural Foods
Total time: 70 min
Ingredients: 1 ¼ cups + 1 Tbsp raw shelled Pistachios, divided (180 g); 2 ¼ cups Unbleached White Fine Pastry Flour (266 g); 2 tsp Baking Powder (8 g); 2 tsp Ground Cardamom (5 g); ¾ tsp Fine Sea Salt; 1 ¾ cups Granulated Sugar (335 g); 4 room-temperature large Eggs (227 g); 1 cup Extra Virgin Olive Oil (237 mL); 1 cup room-temperature Whole Milk Greek Yogurt (245 g); 1 Tbsp grated Lemon Zest (9 g); 1 tsp Vanilla Extract (6 g); 1 ½ cups Powdered Sugar (195 g); 3 Tbsp freshly squeezed Lemon Juice (44 mL); ⅛ tsp Rose Water, optional

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This pistachio cake is moist, light and packed full of flavor. Raw pistachios ensure the beautiful tint of color, and the icing is optional (although…

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