Pistachio Bundt Cakes with White Chocolate Ganache

Cameron Lamb

Follow Cake Boy London’s fantastic Pistachio Bundt Cakes recipe, decorated with lemon verbena and edible cornflowers.

To make the sponge:

Using melted butter, or grease spray, grease your Bundt pan.
Preheat the oven to 180 degrees centigrade, or 160 fan oven.
Cream together the butter, sugar, pistachio paste and vanilla bean paste using an electric hand whisk or free standing mixer until pale and fluffy.
Add the eggs to the mix one by one, mixing well after each egg.
Combine the dry ingredients together and gently fold into the mix until fully incorporated.
Fill the Bundt tins to just over 3/4 full to ensure they rise to the top when baked. Bake for around 20 minutes or until golden and an inserted skewer comes out clean.
Allow the cakes to cool in the tin slightly before removing and turning over.

To make the ganache:

In a saucepan combine the 55g of the whipping cream, glucose and honey. Heat gently while stirring until the glucose and honey have melted.
Meanwhile melt the white chocolate, either with shorts bursts in a microwave or in a bowl over a pan of hot water.
Once melted, stir the warmed cream mixture into the chocolate gradually in 3-4 parts.
After it’s all incorporated, pour in the remaining 150g of whipping cream and mix until all combined, leave to chill in the fridge for a minimum of two hours.
Once chilled, use a whisk and whip until soft peaks are formed.
Use a piping bag to fill the centre of each Bundt cake with the white chocolate ganache and top with Lemon Verbena.

I decorated these Pistachio Bundt Cakes with:

Pink chocolate disks

Chopped pistachios

Candied lemon peel

Toasted flaked almonds

Bee pollen

If you loved Cameron’s recipe, you can read more about him on his profile. Or check him out on Instagram, @cameronolamb.

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