Swap out the crema di pistacchio for Nutella or jam
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 633 |
| Fat | 32.3g |
| Saturates | 4g |
| Protein | 11.3g |
| Carbs | 80.6g |
| Sugars | 36.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 24cm Bundt tin.
Place the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until very light and fluffy – approx. 8 minutes.
Meanwhile, zest the orange and lemon.
Add the hot water, zest, honey, vanilla extract and salt to the bowl and beat again. Gradually pour in the oil while whisking, making sure it’s well incorporated.
Sift the flour and baking powder together then spoon into the egg mixture, alternating with the milk. Whisk until just combined.
Pour into the greased tin and bake for 40 minutes, or until a skewer comes out clean. Allow to cool completely.
Place the crema di pistacchio in a piping bag fitted with a straight nozzle.
Using the long end of a wooden spoon, poke holes in a ring on the top of the cake reaching the centre of the cake.
Insert the piping bag and fill the holes generously to create a centre filling.
Unmould the cake and serve dusted with icing sugar.
