Pistachio and chocolate marbled bundt cake.

Pistachio and chocolate marbled bundt cake.

My son called in sick two weeks ago, hubby got sick the Whole last week and now…

Guess who is 102°F and more now?

Yes, you’re right, it’s my glory moment.

I spent two days in bed, with an awful headache I couldn’t even stand up and it’s pretty unusual for me.

Luckly today I’ m ok enough to stay on the sofa so I give a try with blog and posts.

I have some recipes awaiting for your attention! 🙂

This one is so old, I won a contest of a very famous Italian brand of sweet creams ( chocolate cream, coffee cream, pistachios…) about 8-9 years ago and the recipe went into their recipe booklet in each cream box so it’s not probably a new entry on the web, expecially on Italian pages.

To give a new quid to the recipe I used dark chocolate to give it a marbled twist: trust me chocolate and pistachio go along together very well!

Pistachio and chocolate bundt cake is great for breakfast or in the afternoon with a cup of tea or coffee.

I find this bundt not great as dessert after a lunch or a dinner but if your guests love this kind of cakes you can add a spoon of whipped cream or custard pistachio cream.

Mine is so beautiful because I used the mould my best friends give me at Christmas as a present. <3

The pan comes from Nordic Ware, worldwide famous for its pans: they cost a little more than standard pans but they are so beautiful and last a lifelong.

A very important thing to know if you use a pan with an intricated design like the one I used is spraying the pan with a baking spray to release the cake easily.

There are few recipes online of home made baking grease you can spread with a brush but it last only few weeks and I need it less often so I use the storebought spray can.

Please consider also the quantity is for a big bundt pan, if you have a small mould cut the quantity in half.

Print Recipe
Pistachio and chocolate marbled bundt cake.
  1. Beat egg and sugar until foamy, add soft butter then flour, sifted with baking powder.
  2. Add milk slowly, enough to have a thick dough, not too liquid. Add pistachio cream and pistachio grain, mix well.
  3. In a greased pan put some spoonful of dough then pour some melted chocolate. Add more dough then chocolate until you finish both. With a long toothpick move slightly the dough to marble the cake.
  4. Bake at 356°F for 30-40 minutes or until a toothpick, inserted, comes out dry. When completely cool reverse the pan, put the cake on a grill pan, pour the rest of the chocolate, melted, then sprinkle with pistachio grain.


Pistachio and chocolate marbled bundt cake.


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