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recipes

White Chocolate & Pistachio Bundt Cake by Mat Riley

2015 Great British Bake Off contestant, Mat Riley brings us this delicious but light bundt cake recipe.

White Chocolate & Pistachio Bundt Cake by Mat Riley

2015 Great British Bake Off contestant, Mat Riley brings us this delicious but light bundt cake recipe, made using the Dualit Hand Mixer. Bundt tins can be bought from most cook shops, but any tin can be used if you don't have one to hand.

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Ingredients

  • 240g Unsalted butter, plus extra for greasing
  • 300g Golden caster sugar.
  • 3 Medium eggs
  • 300g Plain flour, plus extra for tin
  • 2.5 tsp Baking powder
  • 240g Milk
  • 80g White chocolate chips.
  • 85g of finely ground pistachios, plus 20g extra for decoration
  • 20g of melted white chocolate.

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Method

  1. Pre-heat the oven to 170c fan.
  2. Thoroughly grease the Bundt tin with soft butter, then sieve in the flour ensuring the butter is fully covered. Shake out any excess flour.
  3. Cream the butter and golden caster sugar together using a hand mixer for a couple of minutes until light and fluffy.
  4. Add the eggs one at a time mixing fully after each egg.
  5. Combine the flour and baking powder in a bowl.
  6. Sieve this into the mix in three stages, adding milk between each addition, again mixing thoroughly.
  7. Gently fold in the 85g of finely ground pistachios and the white chocolate chips.
  8. Pour mixture into the tin, gently level the top and place in the oven for 55-60 mins, or until skewer comes out clean.
  9. Melt 20g of white chocolate in a bowl over a pan of simmering water.
  10. Put white chocolate into a disposable piping bag.
  11. Decorate cake with white chocolate and the remaining ground pistachio.

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If you would like to try more of Mat's fantastic recipes, visit and subscribe to the YouTube channel MatRileyBakes