Raw, idiom: 14a. in the natural, uncultivated, or unrefined state: nature in the raw.

Bundt Cake Saturday!

Morning: bright, cool
Mood: resigned, slightly nutty
Music: Jason Mraz (dreamy)

This morning we've got a fresh summery take on my favorite of nuts: pistachios! Not only do I have a serious thing for their salty roasted goodness, but I dig their whimsical green color and their status as one of the more quirky nuts in the house. How can you feel anything but a little bit dippy when you're mixing a green batter? It's a nice lighter alternative to last week's heavy decadence, and suits the cool summertime air here in SF, as well. I'm excited about the aesthetics of this one, too - just wait till we decorate it.

Found a great, very simple recipe online that I've dressed up a little bit. It's called


1 package of Betty Crocker White Cake Mix
1 package of pistachio instant pudding
3 eggs
1/2 cup of vegetable oil
1 cup of water
Handful of white chocolate chips
Organic salted and roasted pistachios, shelled

Preheat oven to 350 degrees. Take one stick of butter out of the fridge and set it aside to soften. Grease and flour bundt cake pan. Thoroughly mix the aforementioned cake ingredients, making sure to work in the pudding evenly. This will create a lovely sage green batter. Mix the batter for at least one minute, being sure to work in plenty of air. Slowly pour the batter into the greased pan. Bake for 30 minutes or until the top of the cake bounces back. Cool in the pan for 10 minutes. Then run a sharp knife around the outer edge and flip the cake on to your serving platter. Let the cake cool on this platter at least 30 minutes before icing. Slowly add your creamy pistachio icing. Sprinkle the cake with a handful of white chocolate chips and pistachios.

My sweet green cake is cooling right now, but I did bake it closer to 40 minutes because it wasn't quite done at 30. You'll want to make your homemade buttercream frosting while the cake cools.

Frosting ingredients:
1 stick of unsalted butter, softened
3 cups of confectioners' sugar
1/2 teaspoon of vanilla extract
1 package of pistachio instant pudding
1/4 cup water

Mix slowly, then frost. I was originally planning to add a few shelled pistachios to the white chocolate chips on top, since as far as I'm concerned, you can never have too many. But the cake was so pretty in a more minimalist kind of way with just the white that I left the pistachios off and just ate them instead. Garnish with your favorite summer flower.

I had Gerber daisies at home, beautiful big pink ones (one more reason fresh flowers are important to keep on hand at all times!). I'm a big believer in baking with fresh flowers, which is why this pretty recipe caught my eye in the first place. Having not tasted it yet, I'm crossing my fingers it tastes good at all; I figure anything beyond looking fresh will be considered a success.

A dainty summer cake, a few original flavors, and an unusual garnish to finish it. Complement with Jason Mraz wailing "I'm Yours" and suddenly the morning that looked like restlessness and a busy mind slows to soft mellow quiet goodness.

Recipe courtesy africankelli.com

P.S. You should really find as many excuses to bake or cook with pistachios as you can. There's a great Zen quality to sitting still and shelling the nuts while you make conversation with dinner guests or listen to music or watch the light change.


Your bro said…
Oh wow, you're hilarious. Can't wait to see you in a month.

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