Prep the pan and oven: Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with non-stick spray or butter, then dust lightly with flour, tapping out any excess.
Combine dry mixes: In a large bowl whisk together the cake mix and instant pistachio pudding mix until uniform.
Add wet ingredients: Add eggs, milk, vegetable oil and almond extract (if using). Beat with a hand mixer on medium speed for 2–3 minutes or whisk vigorously by hand until the batter is smooth and slightly thickened.
Fold in pistachios and color (optional): Gently fold in the chopped pistachios. Add a few drops of green food coloring if you prefer a more vivid pistachio hue.
Bake: Pour batter into prepared pan and smooth the top. Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender.
Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.
Make the glaze: In a small bowl whisk together powdered sugar, milk and pistachio paste (or pistachio pudding mix). Adjust with more milk or powdered sugar until the glaze is thick but pourable. Add food coloring if desired.
Glaze and garnish: Drizzle the glaze evenly over the cooled cake and sprinkle with additional chopped pistachios. Let the glaze set about 15–20 minutes before slicing.
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