Tahini Citrus Bundt Cake with Pistachio Glaze
Get ready to wow your taste buds with this Tahini Citrus Bundt Cake! It's zesty, nutty, and oh-so-moist, with a drizzle of vibrant pistachio glaze that'll make every slice shine. This cake is elegance meets bold flavor—let's bake something unforgettable together!
4.5 out of 5 (2 ratings)
Prep Time
25 minutes
Cook Time
50 minutes
Servings
4 servings
Cuisine
Middle Eastern-inspired
Ingredients
- •1 3/4 cups (220g) all-purpose flour
- •1/2 teaspoon baking powder
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
- •3/4 cup (150g) granulated sugar
- •1/2 cup (120ml) tahini
- •1/4 cup (60ml) fresh orange juice
- •1/4 cup (60ml) fresh lemon juice
- •1 teaspoon orange zest
- •1 teaspoon lemon zest
- •1/2 cup (120ml) buttermilk
- •2 large eggs
- •1 teaspoon vanilla extract
- •1/3 cup (45g) chopped pistachios (for garnish)
- •1 cup (120g) powdered sugar
- •2 tablespoons (30ml) milk (for glaze)
- •1/2 teaspoon vanilla extract (for glaze)
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or nonstick spray. Lightly dust with flour to ensure easy release.
- 2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 3
In a large mixing bowl, combine the granulated sugar and tahini, whisking until smooth and creamy. Add the orange juice, lemon juice, orange zest, lemon zest, buttermilk, eggs, and vanilla extract. Mix well until fully combined.
- 4
Gradually add the dry ingredients into the wet ingredients, stirring gently until just incorporated. Be careful not to overmix.
- 5
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula and tap the pan lightly on the counter to eliminate air bubbles.
- 6
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- 7
While the cake cools, prepare the pistachio glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency with more milk or powdered sugar as needed.
- 8
Once the cake is completely cool, drizzle the glaze evenly over the top, letting it drip down the sides. Sprinkle the chopped pistachios over the glaze while it’s still wet to ensure they stick.
- 9
Let the glaze set for 10-15 minutes before slicing and serving. Enjoy your Tahini Citrus Bundt Cake with Pistachio Glaze!
Nutrition Information
Calories
320 calories
Protein
6g
Carbs
42g
Fat
15g
Frequently Asked Questions
Q: Can I substitute tahini with another ingredient?
A: Yes, if you don't have tahini, you can substitute it with almond butter or sunflower seed butter for a similar creamy texture and nutty flavor. However, note that the flavor profile will change slightly, as tahini has a distinct sesame taste that complements the citrus in the cake.
Q: What can I use instead of buttermilk?
A: If you don't have buttermilk on hand, you can make a substitute by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using it in the recipe.
Q: Why did my cake stick to the Bundt pan?
A: Bundt pans can be tricky. Make sure you generously grease the pan with butter or nonstick spray and dust it with flour, ensuring all crevices are well-coated. Allow the cake to cool for 15 minutes in the pan before attempting to invert it. If it still sticks, gently run a thin knife around the edges to loosen it.
Q: Can I make this cake gluten-free?
A: Yes, you can replace the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure the blend contains xanthan gum or a similar binding agent to ensure the cake holds together properly.
Q: How should I store the cake?
A: Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate the cake to keep it fresh longer, but let it come to room temperature before serving for the best texture and flavor.
Q: What should I do if my glaze is too thick or too thin?
A: If the glaze is too thick, add more milk, one teaspoon at a time, until it reaches your desired consistency. If it's too thin, add more powdered sugar, one tablespoon at a time, until it thickens to your liking.
Q: Can I add other toppings or variations to this recipe?
A: Absolutely! You can add a handful of chopped dried fruits like cranberries or apricots to the batter for extra texture. For a richer flavor, drizzle melted dark chocolate over the top instead of the pistachio glaze or alongside it. Toasted coconut flakes or additional citrus zest can also be sprinkled over the glaze for a decorative touch.
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