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Pistachio-Honey Cake with Berries and Cream

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 30 mins to 35 mins 325°F
  • Cool: 5 mins

Pistachio-Honey Cake with Berries and Cream

Directions

  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.

Nutrition Facts (Pistachio-Honey Cake with Berries and Cream )

  • Per serving:
  • 371 kcal cal.,
  • 22 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 92 mg chol.,
  • 279 mg sodium,
  • 41 g carb.,
  • 1 g fiber,
  • 25 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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