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Preheat oven to 350°F. Grease an 8 inch bundt pan. Beat spread, vanilla, sugar, egg yolks and spice mix until combined. Add milk and flour. Whip egg whites to soft peaks then fold in until just combined. Transfer to prepared pan, smooth surface and sprinkle with pistachios. Bake for 30-35 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins. Turn out onto a wire rack and drizzle with honey. Serve with yogurt and pineapple rings.
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Rotating stand for smooth cake frosting and decorating
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation
Rotating stand for smooth cake frosting and decorating
Concentrated pistachio — ice cream, macarons, croissant filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards