Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Mini Pistachio Bundts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 40 mins Total Time: 2 hrs 30 mins Yield: 6 Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio extract and aromatic orange-flower water. While optional, chopped nuts and rose petals are the classic toppings on a Persian love cake and make for an extra pretty presentation. Ingredients Cake 7 tablespoons unsalted butter, room temperature, cut into pieces, plus more for pan ¾ cup unbleached all-purpose flour, plus more for pan 1 large egg plus 1 large yolk, room temperature ¼ cup whole milk, room temperature ¼ teaspoon pure pistachio or almond extract ¼ teaspoon orange-flower water (optional) ¾ cup Sicilian pistachios, or blanched and peeled shelled pistachios, plus more, coarsely chopped, for serving (optional) 1 cup confectioners' sugar ¾ teaspoon baking powder ½ teaspoon kosher salt Orange-Flower-Water Glaze 1 to 2 tablespoons whole milk 1 cup confectioners' sugar, sifted ⅛ teaspoon orange-flower water Dried rose petals, for serving (optional; available at kalustyans.com) Directions For the Cake: Preheat oven to 325°F with a rack in center. Brush the hollows of a mini Bundt pan with butter. Dust with flour, tapping out excess. Whisk together egg and yolk, milk, nut extract, and orange‐flower water. Pulse pistachios in a food processor until finely ground. Add confectioners' sugar; pulse to combine. Transfer mixture to the bowl of a mixer fitted with the paddle attachment and add flour, baking powder, and salt. Beat on low speed to combine. Continue beating while gradually adding butter until mixture is crumbly, 1 to 2 minutes. Slowly add half of milk mixture; increase speed to medium and beat until light and fluffy, 1 to 2 minutes. Slowly add remaining milk mixture and beat, scraping down bowl as needed, until incorporated, about 15 seconds. Divide batter evenly among hollows of prepared pan (using a piping bag fitted with a coupler or a plain large tip makes neat work of this). Bake until tops are light golden and spring back when lightly touched, about 30 minutes. Let cool in pan on a wire rack 10 minutes, then turn out onto rack and let cool completely, about 30 minutes. (Cakes can be stored unglazed, wrapped in plastic, at room temperature up to 2 days.) For the Glaze: Whisk milk into sugar until mixture has the consistency of thick white glue. Stir in orange‐flower water. Glaze can be stored in an airtight container at room temperature up to 1 week. Spoon glaze over tops of cakes, allowing it to drip down sides. Sprinkle with chopped pistachios and rose petals; let stand until set, about 30 minutes. Cook's Notes To blanch pistachios, bring a pot of water to a boil. Add pistachios and return to a boil; drain. Rub skins to remove. Spread in a single layer on a baking sheet and let dry completely, at least eight hours, or dry in a 200°F oven for one to two hours. Rate it Print