Hello dreamy pistachio and blood orange bundt cake! Maybe you remember my Cranberry, Ginger, and Coconut Bundt Cake…well, it is safe to say I am sort of loving the bundt these days. I am searching for crazy vintage bundt pans while creating new bundtlicious recipes like a mad woman.
There is no reason behind this bundt craze really except for the fact that they are ridiculously easy and delicious! I can’t even tell you how many mornings I had a slice of this cake for breakfast. Too many to count seeing that I have made it twice in a row now. (Hey, someone has to taste test all of these recipes right?)
Let’s be honest with one another and just admit that there is NOTHING hard about a bundt cake. They are one of the easiest cakes you can bake and can be stunning with nothing more than a little poured icing and a sprinkling of chopped nuts.
Which is probably why I love them so much. They always elicit a few oooh’s and ahhh’s when I walk them to the dessert table, everyone in my family loves them, and I come out the hero. This version pairs two of my current flavor obsessions together blood orange and pistachio. They are a total match made in heaven !Print
- Coconut oil for greasing pan
- 6 large eggs
- 1 cup brown sugar
- 8 tablespoons unsalted butter, melted and cooled
- 4 tablespoons coconut cream
- 1 tablespoon vanilla paste
- 3½ cups blanched almond flour
- 1 cup pistachio flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon blood orange zest
- ¼ teaspoon kosher salt
For the vanilla glaze
- 2 cups confectioners’ sugar
- 5–6 tablespoons full fat canned coconut milk
- seeds from 1 vanilla bean
- 1–2 tablespoons finely ground pistachios
For the blood orange glaze
- 1 cup confectioners’ sugar
- 2–3 tablespoons blood orange juice
- To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
- Place the eggs and the brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color. With the mixer running on medium speed, slowly add the cooled butter, coconut cream, and the vanilla paste. Mix until incorporated.
- In a large mixing bowl, whisk the almond flour, pistachio flour, coconut flour, baking powder, baking soda, zest, and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Cool for 20-25 minutes in the pan on a wire rack, then invert onto a plate and allow the cake to cool completely.
- To make the glaze combine the confectioners’ sugar, coconut milk, and vanilla beans in a small bowl and whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the completely cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more coconut milk 1 tablespoon at a time until the icing is pourable. Allow the icing to set for 3-5 minutes.
- Sprinkle ground pistachios all over the top of the icing.
- In a separate small bowl combine the confectioners’ sugar and the blood orange juice. Whisk until no lumps remain then use a fork to lightly splatter the pink icing over the top of the white icing.
Cook time does not include the amount of time it takes to cool the cake before removing from pan and icing.