Pistachio and Candied Cherry Bundt with Sweet Apple Cinnamon Tea

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This bundt is a beautiful cake to serve at Christmas, especially with sweet apple and cinnamon tea.

Ingredients
  • PISTACHIO AND CANDIED CHERRY BUNDT
  • 300g pistachios
  • 2 sprigs rosemary leaves
  • 225g sour cream
  • 1 tsp vanilla paste
  • 175g honey
  • 225g unsalted butter
  • 300g caster sugar
  • 5 eggs, separated
  • 325g self-raising flour
  • lemon drizzle icing, to serve  
  • SWEET APPLE AND CINNAMON TEA
  • 2 Granny Smith apples, chopped
  • zest of 1 orange
  • 1 cinnamon stick
  • 1 Tbsp black tea leaves
  • 1 cup honey    
Instructions

PISTACHIO AND CANDIED CHERRY BUNDT

1 Preheat oven to 170°C. Combine the pistachios, rosemary, sour cream, vanilla and honey in a blender and purée until smooth. Place the butter and 200g caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the egg yolks.

2 Whisk the egg white to soft peaks, then add the remaining sugar 1 Tbsp at a time, until a meringue forms. Fold the flour into the pistachio mixture, then gently fold in the meringue. Spoon into a buttered and floured 2 ½ L Bundt mould and bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack for 5 minutes, then invert to unmould.

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SWEET APPLE AND CINNAMON TEA

1 Combine the apple, orange zest and cinnamon in a bowl, then cover with 2L boiling water. Set aside to cool completely. Strain, then transfer the liquid to a medium saucepan and boil rapidly. Add the tea leaves and honey, stand for 4 minutes, then strain through a fine sieve.