ROSE PISTACHIO BUNDT
Have you ever experienced love at first bite? I have. It was the Rose Pistachio Cruller from Suraya in the Fishtown neighborhood of Philadelphia. I wish I could describe it in a way that would give it justice, but I know I can’t. Nevertheless, I will try.
It was both nutty and floral. It was chewy but flaky. It wasn't too sweet but had just the right amount of sugar to let the flavors sing. And it had the distinct, rich oil flavor of something perfectly fried. It wasn't over oily, and it didn’t sit in your stomach afterwards. It honestly was elegant.
I loved it so much (clearly) my boyfriend, Richie, woke up early on my birthday, drove to Suraya in the rain and delivered one to me bedside. This is the beloved Crueller (with instagram text that I can’t delete included). If you are ever in the Philadelphia area PLEASE go get this
So, obviously, I had to make something to replicate this dessert. But I couldn’t go down the path of a Cruller because mine would never be as good. I would die trying to make this. Instead I aimed to make a dessert that would capture the elegance of this dessert. Something both floral and nutty, subtle but flavorful, and utterly delicious.
I landed on this rose pistachio Bundt, which if I may so so myself, which is a pretty great ode to the world altering Rose Pistachio Crueler from Suraya.
One note about this recipe, if you are using a Rose oil, be sure that it is food grade and safe to eat. Check the ingredients if you are buying it in the beauty/essential oils department.
Rose Pistachio Bundt Cakes
Makes 12 mini or 1 standard Bundt
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ cup pistachios
- 1 cup granulated sugar, divided
- ¾ cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon rose extract or oil
- ½ cup milk
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 to 2 drops rose extract or oil
- ¼ cup ground pistachios
- Preheat oven to 350F and grease 12 mini Bundt pans or 1 standard, 10 cup Bundt pan.
- In a medium mixing bowl sift flour, salt and baking soda together until combine and no clumps of flour remain. Set aside.
- In a food processor or blender combine pistachios and ½ cup granulated sugar. Pulse until the pistachios of ground into a fine powder (like almond meal). Set aside.
- In a large mixing bowl beat butter and remaining ½ cup granulated sugar together until creamed, about 2 minutes. Sift in pistachio meal/sugar mixture, ensuring there are no large pieces of pistachios, and then beat on a medium speed until incorporated.
- Add eggs, one at a time, and mix until combined after each addition. Add vanilla extract and rose extract/oil and mix until just combined.
- Slowly add half of the flour mixture and mix on a low speed until just about combined. Add milk and then mix until combined. Add remaining half of the flour mixture and mix on a low speed until fully combined.
- Pour batter into Bundt pans or pan and bang onto the counter to release any trapped air bubbles.
- Bake mini Bundts for 20 to 25 minutes and standard Bundt for 50 to 55 minutes, or until Bundts are set and a toothpick comes out clean when inserted. Allow cake too cool completely in a Bundt pan before transferring to a cooling rack and removing from pan.
- While Bundt(s) are cooling, sift powdered sugar into a medium mixing bowl. Whisk in milk and rose extract into powdered sugar until a smooth, icing consistency is reached.
- Spoon icing onto Bundt(s) and sprinkle ground pistachios on top of the icing.