Italian Pistachio Bundt Cake (Ciambella al Pistacchio)

This soft and fragrant Italian Pistachio Bundt Cake is inspired by traditional Italian ciambelle served for breakfast or afternoon coffee.

Instead of boxed cake mix and pudding mix, this recipe uses real Sicilian pistachios, Italian flour, and creamy pistachio spread, creating a naturally rich flavor and beautiful green crumb.

Light, moist, and delicately sweet, it’s the perfect homemade dessert dusted with powdered sugar — exactly how an Italian nonna would serve it.

DOWNLOAD PDF OF PISTACHIO BUNDT CAKE HERE:

PistachioBundtCake

Cooking Times

Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: 1 hour
Servings: 10–12 slices

Ingredients 

• 2 cups Italian 00 flour (or all-purpose flour
• ¾ cup finely ground unsalted pistachios (preferably Sicilian)
• 1 cup sugar
• ½ cup pistachio cream spread (crema di pistacchio)
• ½ cup whole milk
• ½ cup extra virgin olive oil or light olive oil
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 pinch salt
• Powdered sugar, for dusting

Instructions

1. Preheat the oven
   Preheat your oven to 350°F. Grease and lightly flour a Bundt pan.

2. Prepare the pistachios
   Finely grind the pistachios in a food processor until they resemble coarse flour.

3. Mix eggs and sugar
   In a large bowl, beat the eggs and sugar until pale and fluffy (about 2–3 minutes).

4. Add wet ingredients
   Mix in the pistachio cream, olive oil, milk, and vanilla extract until smooth.

5. Combine dry ingredients
   In another bowl, whisk together flour, ground pistachios, baking powder, and salt.

6. Make the batter
   Gradually add the dry ingredients to the wet mixture, stirring until smooth and lump-free.

7. Bake the cake
   Pour the batter into the prepared Bundt pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cake
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Finish with powdered sugar
   Dust generously with powdered sugar before serving.

Tips for Perfect Pistachio Cake

• Use 100% pistachio cream for the best flavor.
• Sicilian pistachios from Bronte give the most authentic taste.
• Do not overmix the batter — it keeps the cake softer.
• For extra pistachio flavor, add 2 tablespoons pistachio paste to the batter.

Nutritional Facts (approx. per slice)

Calories: 310
Carbohydrates: 36g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Sugar: 18g
Fiber: 2g

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