Baker: Gabriella Morelli

Serves: 12
Prep time: 15 mins, plus 10 mins to decorate
Bake time: 35 mins
Flours used: Matthews Cotswold Organic Self Raising

  1. In a large mixing bowl, whisk together the oil and the sugar.
  2. Add the eggs and whisk the mixture until nice and fluffy.
  3. Add the milk, almond and pistachio extract and mix until well combined.
  4. Fold in the flour, ground almonds and pistachio.
  5. Add the green food colouring and mix gently, until well combined.
  6. Pour the mixture into a bundt cake tin, previously greased with some butter.
  7. Bake in a preheated oven to 180°C/160°C fan/gas 4 for 35 mins or until a skewer inserted in the centre comes out clean.
  8. Gently remove the cake from the tin and let it cool down.
  9. To prepare the icing, melt the chocolate over bagnemarie, add the food colouring and water and mix well.
  10. Pour the melted chocolate over the cake.
  11. Sprinkle some chopped pistachios.
  12. Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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