Cook: 35 minutes

Serves: 10 - 12

I’ve included nuts and poppy seeds in this bake to celebrate Queen Esther, as they were some of the foods she ate to keep kosher in King Ahasureus’s palace. If you can’t find chocolate-coated pistachios (I like Raw & Wild brand) use regular pistachios plus a tablespoon of cocoa.

Method

Preheat oven to 180°C.
Paint the inside of the bundt tin generously with vegetable oil – this is really important to ensure the cake does not stick in the tin.
Using an electric mixer, whizz the margarine and sugar until creamy and smooth. Beat in the eggs, lemon juice and a tablespoon of flour until smooth.

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Purim food

Purim

Bake

Ingredients

Name: Recipe for chocolate pistachio and poppy seed bundt cake smothered in white chocolate by Denise Phillips
Prep time: 20 min
Cook time: 35 min
Yield: 10 - 12
Ingredients: For the sponge:; 220g margarine; 200g caster sugar; 4 large eggs; 1 tbsp lemon juice; 250g self-raising flour, sieved; 100g chocolate pistachios, roughly chopped (see: intro); 3 tbsp poppy seeds; For the topping:; 100g white chocolate, roughly chopped; 100g double cream; 20g chocolate pistachios (or regular pistachios) roughly chopped; 2 tbsp poppy seeds

For the sponge:
220g margarine
200g caster sugar
4 large eggs
1 tbsp lemon juice
250g self-raising flour, sieved
100g chocolate pistachios, roughly chopped (see: intro)
3 tbsp poppy seeds
For the topping:
100g white chocolate, roughly chopped
100g double cream
20g chocolate pistachios (or regular pistachios) roughly chopped
2 tbsp poppy seeds

Recipe: Chocolate pistachio and poppy seed bundt cake

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Ingredients