Not a fan of Bundt cakes? This one might change your mind

If you’ve never been a fan of Bundt cake, this one might change your mind. The key to the moist crumb and sweet, nostalgic flavor of this cake is the instant pistachio pudding mix, a trick chef Joshua Pinsky learned from his mother. A simple whipped ricotta and lime glaze to make a dollop make this recipe feel more special than your average snack cake. This also works well as a make-ahead dessert, retaining its moisture and flavor for a few days. Try making the whipped ricotta a day ahead – it will thicken and get even creamier overnight.


Pistachio Bundt Cake

Recipe by Joshua Pinsky; adapted by Priya Krishna and Jesse Szewczyk

Total Time: 1 hour, 35 minutes, plus cooling and setting

Servings: 10-12

for the cake
  • Nonstick cooking spray or neutral oil
  • 2¾ cups all-purpose flour
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 tablespoon plus 1 teaspoon baking powder
  • ¾ cup plus 1 tablespoon whole milk
  • ¾ cup plus 2 tablespoons full-fat plain Greek yogurt
  • 1 tablespoon vanilla paste or vanilla extract
  • 9 large egg whites
  • 1 teaspoon kosher salt (such as Diamond Crystal)
  • 2½ cups plus 2 tablespoons sugar
  • 1¼ cups canola oil
  • 2/3 cup shelled pistachios, coarsely chopped
For the whipped ricotta (see tip)
  • 1 1/3 cup whole milk ricotta
  • ¼ cup heavy whipping cream
  • 2/3 cup sifted powdered sugar
  • 1 teaspoon vanilla paste or vanilla extract
  • 2 teaspoons of olive oil
  • pinch of kosher salt
For the glaze
  • 2¼ cups sifted powdered sugar, plus more as needed
  • ¼ cup fresh lime juice (from about 2 medium limes), plus more as needed
  • ½ cup roasted unsalted shelled pistachios, sliced ​​or coarsely chopped
  • Sea salt flakes, to decorate
  1. Prepare the cake: Heat oven to 350 degrees and coat a 12-cup (or larger) Bundt pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, pistachio pudding mix, and baking powder. In a second medium bowl, whisk together the milk, yogurt, and vanilla bean paste until smooth.
  3. Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large mixing bowl if using a hand mixer). Beat on medium speed until foamy, 1 to 2 minutes. Add the sugar, increase mixer speed to high, and beat until the egg whites are marshmallows with firm peaks that form when the mixer is raised, 4 to 5 minutes.
  4. Remove the bowl from the stand mixer, add the flour mixture and canola oil, and gently mix into the egg whites with a rubber spatula until smooth and there are no pockets of unincorporated flour. Gently mix the milk mixture until completely smooth, and then add the pistachios until they are evenly distributed throughout the batter.
  5. Pour batter evenly into prepared Bundt pan, smooth into an even layer, and tap pan against counter several times to remove any large air pockets. Bake until top of cake is lightly browned and a toothpick or cake tester inserted into center comes out with just a few moist crumbs adhering, 60 to 75 minutes. Let cool 10 minutes, then invert cake onto wire rack and allow to cool completely before frosting.
  6. While the cake is cooling, make the whipped ricotta: Transfer the ricotta to the bowl of a food processor fitted with the blade attachment, and add the heavy cream, powdered sugar, vanilla bean paste, olive oil, and salt. . Process until mixture is completely smooth, stopping and scraping down sides of food processor as needed, 40 to 60 seconds total. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve. Makes about 1 2/3 cups.
  7. Once the cake has cooled completely, make the frosting: In a large bowl, whisk together the powdered sugar and lime juice until the sugar is completely dissolved. The frosting should be very thick but pourable. If the frosting is too thin, add additional powdered sugar, 1 tablespoon at a time. If it’s too thick, add additional lime juice, 1 teaspoon at a time. Transfer the frosting to a large or large zip-top piping bag with the corner cut off and drizzle the frosting over the top of the cooled cake, allowing it to drip down the sides. Immediately garnish the top with the sliced ​​pistachios and sprinkle with flaked sea salt. Let sit until the glaze has set, about 20 minutes, and serve with the whipped ricotta.

Advice: Whipped ricotta can be made up to a week in advance and stored in the refrigerator tightly covered with plastic wrap.

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