Rose & Pistachio Bundt

   This month's theme for Epsom CCC was 'Rattle those Pots and Pans', so in honour of this I set out to find a recipe using my favourite bundt tin. After sending out a tweet to my fellow baker bloggers, I found Stephanie's recipe for this little rose and pistachio beauty.

A marbled sponge of pink and green topped with rose water icing and chopped pistachios.

Find the recipe here.
This month Epsom's Clandestine Cake Club was held in Lakeland, where we were treated to a special 10% discount on any purchases. I got some pretty new muffin cases that I can't wait to try.

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