Gluten-free Lemon Pistachio Mini Bundt Cakes

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

0 from 0 votes
Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 80 g vegetable oil – 1/3 cup

  • 100 g raw pistachios – 3/4 cup

  • 2 medium lemons’ zest

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

  • 200 g granulated sugar

  • 2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 60 g extra-virgin olive oil – 5 Tablespoons

  • 1 large egg

  • 2 Tablespoons vegetable glycerin

  • 7 Tablespoons lemon juice, divided

  • 240 g 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.

Follow for more gluten-free recipes and weekly updates!

Tag @Simona.glutenfree on Instagram and hashtag it

Like this recipe?

Follow us @simonaglutenfree on Pinterest

Did you make this recipe?

Like us on Facebook

Leave a Reply