Pistachio Cake with Orange Cream and Lavender Honey

By DreiFromBK

Ingredients

• 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 1/4 cups unsalted pistachios (7 ounces)
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup plus 1 teaspoon sugar
• 1/2 cup (5 ounces) pistachio paste (see Note)
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1/2 cup mascarpone
• 1/4 cup sour cream
• 1/2 teaspoon finely grated orange zest
• Chopped candied oranges and lavender honey, for garnish

Details

Servings 8
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 325°. Butter and flour a 9-inch cake pan. In a food processor, pulse the pistachios until finely chopped. 
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt. In a large bowl, combine the 1 1/2 sticks of 
butter, 1 cup of the sugar, the pistachio paste and vanilla. Using a handheld electric mixer, beat at medium speed until fluffy, about 3 minutes. Beat in the eggs 1 at a time, then beat in the flour mixture at low speed just until incorporated. Fold in 
1 cup of the chopped pistachios. Spread the batter in the prepared pan and bake for about 35 minutes, until a cake 
tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely, about 2 hours.

In a small bowl, whisk the mascarpone with the sour cream, the remaining 1 teaspoon of sugar and the orange zest . Cut the pistachio cake into wedges and serve with a big dollop of the orange cream, candied orange and a drizzle of lavender honey. Garnish the slices with the remaining chopped pistachios and serve.