Thank you very much for the nice comments on my last post. My son’s elbow is doing better. He was supposed to get a plaster cast yesterday, but it is still too swollen, so were aiming for Monday. He is is less pain, but he needs to take it easy, and that is proving to be more difficult than anything.
I seem to be on a simple cake kick. I recently posted a Chocolate Yogurt Cake, and have been making Raspberry Buckle a lot lately. This cake caught my eye in this month’s issue of Better Homes and Gardens. I was flipping through, saw this cake, realized that I had all of the ingredients on hand, and made it right then. Baking is such a calming thing for me. Something about the measuring and mixing center me, and make a crazy day just a little more enjoyable. As I was making this cake, I was tuning out the fighting over Beyblades (I just don’t get them, I wish that it was my idea though, the kids on my street cannot get enough of this toy.) and the dings from my computer telling me that I had a new message or 47, and just concentrating on one thing – making a simple and beautiful cake.
This cake is sweetened with honey, and has a nice crunch from cornmeal and ground pistachios. It is elegant enough to serve after a nice meal, but also a nice breakfast cake. The cake can be made ahead of time, and covered in plastic wrap. Add the honey cream and berries before serving.
1/2 cup butter at room temperature
3/4 cup honey
1 cup flour
1/2 cup cornmeal
1/4 cup pistachios, ground (I ran mine in the food processor)
2 teaspoons baking powder
1/2 teaspoon salt
orange zest (about half an orange)
1/2 cup milk
2 Tablespoons orange juice
1/2 cup cream cheese or mascarpone (at room temperature)
1 cup heavy cream
2 Tablespoons honey
1 pint berries (raspberries or strawberries)