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Pistachio & Honey Bundt Cake

  • BAKE: 50 - 60 minutes
  • SERVES: 12


Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • Wright's Madeira Cake Mix 500g
  • Honey 100g
  • Ground Almonds 100g
  • Pistachio Nuts (finely chopped) 100g
  • Greek Yoghurt 170g
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • Cardamom Pods (seeds crushed) 6
  • Milk 150ml
  • Rosewater 2 tsps
  • Glaze:
  • Honey 4 tbsps
  • Juice of 1 Lemon
  • Juice of 1 Orange
  • Topping:
  • Pistachio Nuts (roughly chopped) 50g



1.    Butter the inside of a Bundt tin well and lightly dust with flour, tipping out the excess.

2.    Place all the cake ingredients into a bowl.

3.    Mix together to form a smooth batter.

4.    Pour mix into the Bundt tin.

5.    Bake in a lower half of a preheated oven 170 °C (340°F Gas Mark 3) for approximately 55-60 minutes.

6.    Remove from the tin after 3-5 minutes and cool on a wire tray.

7.    Place the lemon juice, orange juice and honey into a small pan and bring to the boil.

8.    Transfer the cake onto a plate and brush the glaze all over the cake.

9.    Sprinkle the chopped pistachio nuts onto the Bundt cake.

This is a real showstopper & you can use any topping!

Beverley Derham

Deb's Tips

You can also try this with a quick glaze of maple syrup and then top with pecans, just to ring the changes. Deb the Bread

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