Honey Pistachio Cake with Honey Cream


  • 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)


  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.