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Pistachio-Honey Cake with Berries and Cream

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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30 Min
30 Min


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

How to Make Pistachio-Honey Cake with Berries and Cream


  • 1Preheat oven to 325 degrees F. Butter a 9x1 1/2-inch round cake pan. Line the bottom of the pan with parchment; set aside.
  • 2In a medium bowl combine flour, cornmeal, ground pistachios, baking powder, and salt; set aside.
  • 3In 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.
  • 4Add three-fourths of the flour mixture; mix just until combined. Mix in milk and remaining flour just until combined. Pour batter into prepared pan.
  • 5Bake 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.
  • 6Meanwhile, 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.
  • 7For topping, just before serving, in a medium mixing bowl whip mascarpone on medium to high for 30 seconds.
  • 8Add 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.

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About Pistachio-Honey Cake with Berries and Cream

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

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