Eggless Pistachio, Rose, and Tutti-fruity Bundt Cake #Bundt Bakers

Cakes made with nuts have a wonderful texture and flavor. Pistachio and rose are a wonderful combination. Though pistachio has a subtle flavor, the flavor profile of the cake is out of the world. The cake is moist and made with freshly ground pistachios. Sour cream gives moistness to the cake. 

This month's theme is red and green. There are many combinations for this theme but I came up with Pistachio and rose-flavored bundt cake with tutti-fruity. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

I am posting this recipe for the Blogging Marathon 119 - Kids Delights:  Holiday Treats., hosted by Srivalli. Every kid is delighted by hearing the word cake. Kids of every age group would definitely enjoy this cake with nuts, rose, white chocolate, and tutti-fruity.

Ingredients

All-purpose flour - 1 cup plus a couple of tbsps

Condensed milk - 1/2 cup

Butter - 6 tbsp plus 1 tbsp

Sugar - 3 tbsp

Milk - 3/4 cup

Sour cream - 3 tbsp

Salt - 1/4 tsp

Pistachios - 1 cup

Baking soda- 1/2 tsp

Baking powder - 1 tsp

Rose essence - 1 tsp

Tutti-fruity - 1/2 cup

For the frosting

White chocolate - 4 oz

Crushed pistachio - 1 tsp

Tutti fruity - 1 tbsp

Method

Mix the 1 cup flour, salt, baking powder, and baking soda in a bowl and set aside. Pulse the pistachios and make them into powder. Keep aside. Butter a bundt pan and dust with 2 tbsp of flour. Preheat the oven to 350 degrees F.

In a bowl, cream the butter, sugar, and condensed milk. Then add milk, sour cream, rose essence, and beat well. Add the flour mix slowly and make a smooth cake batter. Stir in the powdered pistachios. Fold in the tutti-fruity.

Bake for 26-27 minutes. Remove from the oven and let it cool for 15-20 minutes. Slowly release the cake from the edges of the bundt pan and transfer it to a plate. Let it cool for another 15-20 minutes.

Melt 4 oz chocolate. Pour or drizzle on top. Add crushed pistachios and tutti fruity on top. Serve.

Here is a quick link for the recipes shared this December 2020 BundtBakers: Red and Green. Thanks, Rebekah and BundtBakers for hosting this event.

Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
Christmas Bundt Cake with Almond and Orange by Patyco Candybar
Christmas Marble Bundt Cake by Making Miracles
Christmas Wreath Bundt by A Day in the Life on the Farm
Kentucky Butter Cake by Sweet Sensations
Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
Red Velvet Cream Cheese Bund by Palatable Pastime
Sour Cream Vanilla Bundt by Food Lust People Love

Pistachio, Rose, and Tutti-fruity Bundt Cake by Magical Ingredients (you are here!)