Pistachio-Honey Cake with Berries and Cream

Annacia *

By
@Annacia

Warm honey lends subtle sweetness to this pistachio-cornmeal cake. Top it with juicy strawberries and luscious mascarpone and honey frosting for one fabulous looking and delicious dessert.


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Serves:

12

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
all-purpose flour
1/2 c
cornmeal
1/4 c
pistachio nuts, ground
2 tsp
baking powder
1/2 tsp
salt
1/2 c
butter, softened
3/4 c
honey
2
eggs
1/2 c
milk
2 Tbsp
orange juice
1/2 c
mascarpone cheese, chilled or cream cheese, softened
1 c
whipping cream, chilled
2 Tbsp
honey
1 pt
strawberries, halve large berries and slice
chopped pistachio nuts

Directions Step-By-Step

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.
4
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.
5
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.
6
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.
7
For topping, just before serving, in a medium mixing bowl whip mascarpone on medium to high for 30 seconds.
8
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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Vegetarian, Soy Free