PISTACHIO MARBLE BUNDT CAKE
250 g butter [room temperature]
200 g sugar
1 package vanilla sugar
5 eggs
250 g flour
1 package baking powder
200 g sour cream
1 tablespoon instant coffee powder
2 tablespoons hot water
1 tablespoon cocoa powder
100 g pistachios [ground]
200 g icing sugar
1-2 tablespoons lemon juice
_ whip butter with sugar until fluffy
_ whisk in the eggs
_ mix in flour, baking powder and sour cream
_ separate mixture evenly into 3 bowls
_ dissolve coffee powder in hot water and pour into one of the bowls together with the cocoa powder
_ mix ground pistachios with the second bowl of batter
_ preheat oven to 180°C and grease a bundt cake pan
_ pour in the plain batter
_ top with the cocoa-coffee batter and finally add the pistachio batter
_ use the end of a wooden cooking spoon to swirl through the batter
_ bake for 50 to 60 minutes [until a skewer comes out clean]
_ once cake is cooled down combine icing sugar with lemon juice
_ drizzle cake with sugar mixture and sprinkle with pistachios
PISTAZIEN MARMORKUCHEN
250 g Butter [Raumtemperatur]
200 g Zucker
1 Päckchen Vanillezucker
5 Eier
250 g Mehl
1 Päckchen Backpulver
200 g saure Sahne
1 Esslöffel Instant-Kaffeepulver
2 Esslöffel heißes Wasser
1 Esslöffel Kakaopulver
100 g Pistazien [gemahlen]
200 g Puderzucker
1-2 Esslöffel Zitronensaft
