I think I have made a decision. At times I am held back in the frequency of my posting because I don’t feel the creative strike that would lead me to write a post within which I’d frame my recipes. I have baked desserts that I haven’t shared because I don’t have any idea how to narrate it. I also realize that every time I check for a recipe online the last thing I do is to read the post – especially if it’s too wordy. I do look at the picture(s), I read the recipe, and then I make my decision whether or not I want to replicate it.

And so I do declare that the purpose of this blog is to share gluten-free recipes, and not to entertain you with my stories, and that is what I’ll do.

Lemon Pistachio mini bundt cakes – I first found the link to this recipe on Bloglovin as it was published by Bon Appetit Magazine. The recipe was for a loaf, but since I was planning to bake for a gathering at our home, I thought that I would use my mini bundt cake pan. I love how pretty these mini bundts look and how much easier they are to display and eat when you entertain. I also thought – for that occasion – my mother-in-law would enjoy the combination of pistachio and lemon, both of which she enjoys. The original recipe is vegan, but once I mixed together all the ingredients I saw that the fat/water ratio looked slightly off, so I added one large egg to establish more balance.

The result was delicate, moist, lemony and nutty delicious gluten-free lemon pistachio mini bundts.

ENJOY!

bundt Gluten-free Lemon Pistachio Mini Bundt Cakes – or Loaf

5 from 1 vote

Recipe by Simona Gluten-free Course: DessertDifficulty: Easy

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 80 g 80 vegetable oil – 1/3 cup

• 100 g 100 raw pistachios – 3/4 cup

• 2 medium 2 lemons’ zest

• 273 g 273 Simona’s Flour Mix – 1 3/4 cups

• 200 g 200 granulated sugar

• 2 teaspoons 2 baking powder

• 3/4 teaspoon 3/4 salt

• 60 g 60 extra-virgin olive oil – 5 Tablespoons

• 1 large 1 egg

• 2 Tablespoons 2 vegetable glycerin

• 7 Tablespoons 7 lemon juice, divided

• 240 g 240 confectioners’ sugar – 2 cups

Directions

• Place a rack in middle of oven; preheat to 325°. Grease a 12 mini bundt cake pan with oil spray – or a 9×5″ loaf pan.
• Pulse pistachios in a food processor until finely ground (it’s okay if some of the pieces are a bit larger). Make sure not to overdo it, otherwise you’ll end up with a paste. Set aside a heaping tablespoonful.
• Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, ½ cup water, egg and glycerin in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine. Be very careful not to overmix: This batter contains a high ratio of liquid, which means it can get gummy if overworked.
• Transfer to prepared pan and use a spatula to distribute batter. Bake until it springs back when gently pressed, and a tester inserted into the center comes out clean, 20 minutes for the mini bundt cakes and 50/60 minutes for the loaf. Transfer the pan to a wire rack and let the cake(s) cool completely before unmolding.
• Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over the cake(s), letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set.

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