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honey pistachio cake with honey cream recipeThank 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.

honey pistachio cake with honey cream recipe

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
2 eggs
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)

honey pistachio cake with honey creamCream together butter and 1/2 cup honey until light and fluffy.

honey pistachio cake with honey creamWhile the butter is creaming, combine flour, cornmeal, pistachios, baking powder, and salt.

honey pistachio cake with honey creamAdd the eggs one at a time, and add the orange zest.

honey pistachio cake with honey creamAdd most of the flour mixture to the bowl.

honey pistachio cake with honey creamAdd the milk, and then add the rest of the flour.

honey pistachio cake with honey creamPour the batter into a 9-inch cake pan sprayed with cooking spray. Bake in a preheated 325 degree oven for 30 to 35 minutes.

honey pistachio cake with honey creamMelt together the remaining 1/4 cup honey and orange juice over low heat. Using a toothpick, poke holes in the cake while the cake is still warm, and brush the honey mixture over the cake.

honey pistachio cake with honey creamTo make the cream, beat the mascarpone or cream cheese for 30 seconds. Add the cream and honey. (I added a little more orange zest, I can’t resist zest.) Whip until soft peaks form.

honey pistachio cake with honey creamYou can add all of the cream to the top and decorate with berries, but I prefer to serve it all on the side.

honey pistachio cake with honey creamThis cake is perfect for Mother’s Day brunch, or a baby shower.

honey pistachio cake with honey cream

Honey Pistachio Cake with Honey Cream

Ingredients

  • 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
  • 2 eggs
  • 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)

Instructions

  1. Cream together butter and 1/2 cup honey until light and fluffy.
  2. When the butter is creaming, combine flour, cornmeal, pistachios, baking powder, and salt.
  3. Add the eggs one at a time, and add the orange zest.
  4. Add most of the flour mixture to the bowl.
  5. Add the milk, and then add the rest of the flour.
  6. Pour the batter into a 9-inch cake pan sprayed with cooking spray. Bake in a preheated 325 degree oven for 30 to 35 minutes.
  7. Melt together the remaining 1/4 cup honey and orange juice over low heat. Using a toothpick, poke holes in the cake while the cake is still warm, and brush the honey mixture over the cake.
  8. To make the cream, beat the mascarpone or cream cheese for 30 seconds. Add the cream and honey. (I added a little more orange zest, I can’t resist zest.) Whip until soft peaks form.
  9. You can add all of the cream to the top and decorate with berries, but I prefer to serve it all on the side.
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25 Responses to Honey Pistachio Cake with Honey Cream

  1. Sorry to hear about your son. Glad to hear he is doing better. This cake looks fabulous! I find baking to be so relaxing too and I think I’ll be whipping up this lovely cake very soon!

  2. ArmyMom says:

    This recipe for Honey Pistachio Cake looks fabulous – since we’re expecting thunderstorms over the weekend, guess this might be a good cake to try out – thanks!!!!!!!!!!!

  3. chefroommate says:

    I agree – it’s so satisfying to discover you have all the ingredients to make a recipe at hand. It’s so great to be able to just dive right in! This cake looks wonderful – thank you for sharing! Wishing your son a speedy recovery!

  4. Mackenzie says:

    What a beautiful post! I hope your son feels better soon! Your pictures look gorgeous, did you use any actions to edit them with? I always love how bright and airy all your pictures are, they’re absolutely beautiful!

    • bakedbree says:

      I use Michelle Kane Actions. I use Bland to Brilliant on every single one.But it also has to do with good light. I shoot manual 100% of the time.

  5. ChowGals says:

    Gorgeous cake! I love the simple presentation along with the unique ingredients! Lovely photography as well!

  6. Ambika says:

    Yum!!! Have bookmarked this recipe, I sure I will love this :) Gorgeous photos!

  7. This is a beautiful cake. I think I’ll make it for my mom for mother’s day. Thanks for sharing :)
    I am glad to hear your son is feeling better. Hope you have a nice weekend.

  8. Ryan says:

    Ohhh I love simple cakes! And I am on a HUGE honey kick lately after having bought a ridiculous amount of fancy honey recently and haven’t found anything specific I want to make, but I will be trying this soon!
    Hope your son’s elbow heals quickly, I had a surgery a few years ago that kept me pretty much confined to one spot for a few weeks, and even at 18 that was hard!

    • bakedbree says:

      This is a great way to use it up! Thanks for the well wishes, staying still is hard, it sounds great for about 2 hours. Then boredom sets in.

  9. Bree says:

    Creative combination of flavors that look absolutely PERFECT!

  10. [...] Pistachio Cake with Honey Cream April 13, 2012 By bakedbree 6 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]

  11. [...] got this recipe from Baked Bree. I’ve never made a simple cake like this before. The closest I’ve ever come would be [...]

  12. Bree cake says:

    Looks delicious

  13. Camille Rader says:

    Must the honey cream topping be used right away or can it be stored for a day or so?

    • bakedbree says:

      I think a few hours ahead would be fine, but it will wilt. You can stabilize the cream and try it that way. bakedbree.com/whipped-cream

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