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
Method:
- In a large mixing bowl, whisk together the oil and the sugar.
- Add the eggs and whisk the mixture until nice and fluffy.
- Add the milk, almond and pistachio extract and mix until well combined.
- Fold in the flour, ground almonds and pistachio.
- Add the green food colouring and mix gently, until well combined.
- Pour the mixture into a bundt cake tin, previously greased with some butter.
- 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.
- Gently remove the cake from the tin and let it cool down.
- To prepare the icing, melt the chocolate over bagnemarie, add the food colouring and water and mix well.
- Pour the melted chocolate over the cake.
- Sprinkle some chopped pistachios.
- 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.
