Recipes and Cooking Pistachio-Honey Cake with Berries and Cream 3.8 (32) 2 Reviews Delicious honey and pistachio cake perfect for a light after-lunch dessert. This honey cake mixed with ground pistachios, and topped with a light cream cheese frosting, fresh strawberries and drizzled with a delectable honey orange glaze. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 30 mins Cool Time: 5 mins Total Time: 65 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ½ cup cornmeal ¼ cup pistachio nuts, ground 2 teaspoon baking powder ½ teaspoon salt ½ cup butter, softened ¾ cup honey 2 eggs ½ cup milk 2 tablespoon orange juice ½ cup mascarpone cheese, chilled or cream cheese, softened 1 cup whipping cream, chilled 2 tablespoon honey 1 pint strawberries, halve large berries and slice Chopped pistachio nuts Directions Preheat oven to 325°F. Butter a 9x1 1/2-inch round cake pan. Line the bottom of the pan with parchment; set aside. In a medium bowl combine flour, cornmeal, ground pistachios, baking powder, and salt; set aside. 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. 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. 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. 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. Print Nutrition Facts (per serving) 371 Calories 22g Fat 41g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 371 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 92mg 31% Sodium 279mg 12% Total Carbohydrate 41g 15% Total Sugars 25g Protein 6g Vitamin C 15.9mg 80% Calcium 90.9mg 7% Iron 1.1mg 6% Potassium 163mg 3% Folate, total 36.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.