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)
Cream together butter and 1/2 cup honey until light and fluffy.
While the butter is creaming, combine flour, cornmeal, pistachios, baking powder, and salt.
Add the eggs one at a time, and add the orange zest.
Add most of the flour mixture to the bowl.
Add the milk, and then add the rest of the flour.
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.
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.
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.
You can add all of the cream to the top and decorate with berries, but I prefer to serve it all on the side.
This cake is perfect for Mother’s Day brunch, or a baby shower.