Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Raspberry & Pistachio Bundt Cake
What a show stopper! This is an amazing gluten free Christmas cake to enjoy over the festive season! Fresh raspberries, crushed pistachios and smooth white chocolate drizzled over a gorgeous gluten free sponge - what more could you wish for!
-
Cook: 35 mins
Prep: 10 mins - 10
- Easy
- Suitable for home freezing
Go back
Raspberry & Pistachio Bundt Cake
What a show stopper! This is an amazing gluten free Christmas cake to enjoy over the festive season! Fresh raspberries, crushed pistachios and smooth white chocolate drizzled over a gorgeous gluten free sponge - what more could you wish for!
-
Cook: 35 mins
Prep: 10 mins - 10
- Easy
- Suitable for home freezing
Ingredients
| 250g Juvela Gluten Free White Mix | |
| 1½ tsp baking powder | |
| 250g golden caster sugar | |
| 250g butter | |
| 5 medium eggs, lightly beaten | |
| 1tsp vanilla extract | |
| 100g pistachios, chopped | |
| To decorate: | |
| 200g white chocolate*, melted | |
| 25g pistachios, chopped | |
| Fresh raspberries to serve |
Method
- You will need: Bundt cake tin, greased and dusted with White Mix
- Cream the butter and sugar together until light and fluffy.
- Add the White Mix, baking powder, eggs and vanilla extract and fold together until combined.
- Stir in the pistachios and transfer mixture into the prepared Bundt tin. Smooth the top and then place in a preheated oven (180°C/160°C Fan/Gas Mark 5) for approx 35 minutes until golden brown. (To check the cake is baked, pop a skewer into the centre and it should come out clean).
- Allow to cool for a few minutes and then remove from the tin and cool on a wire rack.
- Drizzle melted white chocolate over the cake and allow to drip down the sides. Sprinkle with pistachios and decorate with fresh raspberries.
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