Honey Pistachio Cake

Ingredients

• 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 
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  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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