Pistachio Bundt Cake With Mocha Frosting

Indulgent pistachios paired with creamy coffee decadence.

Ingredients: Cake 

• 1 cup Pistachio’s
• 2 tblsp. Corn Flour
• 2/3 cup Flour
• 6 Egg Yolks
• 1 cup Caster Sugar
• 2 tsp. Vanilla Essence
• 6 Egg Whites
• 1 drop Green Colouring
• 4 tblsp. Butter (melted)

Ingredients: Coffee Mousse

• 1/2 Cup Instant Coffee
• 1/2 Cup White Sugar
• 2 tsp. Gelatine Powder (mixed with 2 tblsp. Water)
• 2 Cups Fresh Cream

Ingredients: Decoration

• Pistachio’s
• Berries
• Cocoa Powder

Method: Coffee Mousse

1. Heat the instant coffee & white sugar in a pot.
2. Add the gelatine mix & stir well.
3. Remove from the heat & allow to dissolve & cool completely.
4. Whisk the fresh cream until stiff peaks.
5. Fold the gelatine & coffee mixture into the whipped cream.
6. Mix well & refrigerate.

Method: Pistachio Cake

1. Preheat the oven to 180 degrees.
2. Grease the bundt pan with butter & flour.
3. end the Pistachio’s corn flour & flour together &
   set aside.
4. Whisk the egg yolks with 1/2 cup of caster sugar.
5. Add in the vanilla essence, mix this well & set aside.
6. In a separate bowl, whisk the egg whites with the remainder of the caster sugar, until stiff.
7. Fold the egg white mix into the egg yolk mixture. Alternating with the pistachio mixture.
8. Add in the green colouring & melted butter.
9. Pour the mix, into the greased Bundt pan.
10. Bake for 20-25 minutes & allow to cool.

Method: Assembly

1. Place the cake onto a cake stand.
2. Pipe over the coffee mousse.
3. Decorate with pistachio’s, berries & cocoa powder.