{"id":4779,"date":"2023-04-27T12:29:06","date_gmt":"2023-04-27T17:29:06","guid":{"rendered":"http:\/\/silverdoves.com\/blog\/?p=4779"},"modified":"2023-04-27T12:29:09","modified_gmt":"2023-04-27T17:29:09","slug":"orange-cardamom-bundt-cake-with-pistachio-crumble","status":"publish","type":"post","link":"http:\/\/silverdoves.com\/blog\/orange-cardamom-bundt-cake-with-pistachio-crumble\/","title":{"rendered":"Orange Cardamom Bundt Cake with Pistachio Crumble"},"content":{"rendered":"\n

A storm is brewing<\/h2>\n\n\n\n

During one of those rabbit hole explorations of Amazon offerings, I came upon sacred geometry bundt pans and fell in love. I tried my best to narrow it down to a favorite and added it to my wishlist. Then, for my birthday last year, I was gifted this beauty<\/a>. I had high hopes of hyperfocusing on a holiday, gingerbread instance of fancy bundt. However, as usual, time ran away from me and I gave up on that idea, stuffing the pan to the back of my cabinet. <\/p>\n\n\n\n

Last week I was contemplating what type of dessert I should make for a missions event at our church. This event has become one of my outlets to try new or special desserts such as these Chai Infused Almond Cake Mix Cookies with Lemon Whipped Cream Filling <\/a>and an experimental Markham and Fitz copycat chocolate mousse. I could almost hear the “ah-ha!” audibly in my brain as it was storming. I could use my fancy new bundt cake pan! <\/p>\n\n\n\n

The flavor inspiration<\/h3>\n\n\n\n

At the time I was obsessed with creamy orange flavors (pregnancy cravings had just convinced me to make a DIY Orange Julius in the days leading up to this epiphany). Thus I dreamed up a cake that combined some of my favorite flavor pairings along with my favorite dessert feature – homemade whipped cream. <\/p>\n\n\n\n

The base of this cake was an orange cardamom cake recipe found on Martha Stewart’s website<\/a>. I then borrowed a delightful pistachio crumb topping from this cake by Lily at Kale and Caramel<\/a>, which I have made before and adore. I glazed it with a marinated orange syrup that accompanies this recipe for Ris a la Malta by Linda at Call me Cupcake. <\/a>The whipped cream was simply dreamt up by the whims of my palate and the added d\u00e9cor was a result of my persistent extra-ness. <\/p>\n\n\n\n

Some Takeaways<\/h2>\n\n\n\n