пятница, 1 июня 2012 г.

Honey Pistachio Cake

  • 1/2 cup butter at room temperature
  • 3/4 cup honey
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1/4 cup pistachios, ground
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • orange zest
  • 1/2 cup milk
  • 2 Tablespoons orange juice
  • 1/2 cup cream cheese or mascarpone
  • 1 cup heavy cream
  • 2 Tablespoons honey
  • 1 pint berries 

  • Instructions
  • Cream together butter and 1/2 cup honey until light and fluffy.
  • When 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.

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