Pistachio-Honey Cake with Berries and Cream

By yollymg

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup pistachio nuts, ground
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup honey
• 2 eggs
• 1/2 cup milk
• 2 tablespoons orange juice
• 1/2 cup mascarpone cheese, chilled or cream cheese, softened
• 1 cup whipping cream, chilled
• 2 tablespoons honey
• 1 pint strawberries, halve large berries and slice
• Chopped pistachio nuts

Details

Servings 12
Preparation time 30mins
Cooking time 70mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 325 degrees F. Butter a 9x1 1/2-inch round cake pan. Line the bottom of the pan with parchment; set aside.

2. In a medium bowl combine flour, cornmeal, ground pistachios, baking powder, and salt; set aside.

3. In a large mixing bowl beat butter with mixer on medium to high for 30 seconds. Add 1/2 cup of the honey; beat 3 minutes, until fluffy.

Slowly beat in eggs, one at a time. Add three-fourths of the flour mixture; mix just until combined. Mix in milk and remaining flour just until combined. Pour batter into prepared pan.

4. Bake for 30 to 35 minutes, just until a wooden toothpick inserted near center comes out clean. Cool on a wire rack for 5 minutes. Remove cake from pan.

5. Meanwhile, in a small saucepan heat remaining 1/4 cup honey and the orange juice, whisking to combine. Poke warm cake with a wooden toothpick. Brush on honey-orange juice until absorbed. Cool cake completely.

6. For topping, just before serving, in a medium mixing bowl whip mascarpone on medium to high for 30 seconds. Add cream and 2 Tbsp. honey. Beat just to soft mounds. Spoon topping on cake, drizzle with additional honey, then top with strawberries and chopped pistachios.