Pistachio-Honey Cake With Berries And Cream One Fabulous Fruit Dessert OH MY!

Ingredients: 1 cup all-purpose flour 1/2 cup cornmeal 1/4 cup pistachio nuts, ground 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter, softened 3/4 cup honey 2 eggs 1/2 cup milk 2 tablespoons orange juice

1/2 cup mascarpone cheese, chilled or cream cheese, softened 1 cup whipping cream, chilled 2 tablespoons honey 1 pint strawberries, halve large berries and slice Chopped pistachio nuts

Preheat oven to 325 degrees F. Butter a 9x1 1/2-inch round cake pan. Line the bottom of the pan with parchment; set aside. In a medium bowl combine flour, cornmeal, ground pistachios, baking powder, and salt; set aside. In a large mixing bowl beat butter with mixer on medium to high for 30 seconds.

Add 1/2 cup of the honey; beat 3 minutes, until fluffy. Slowly beat in eggs, one at a time. Add three-fourths of the flour mixture; mix just until combined. Mix in milk and remaining flour just until combined. Pour batter into prepared pan. Bake for 30 to 35 minutes, just until a wooden toothpick

inserted near center comes out clean. Cool on a wire rack for 5 minutes. Remove cake from pan. Meanwhile, in a small saucepan heat remaining 1/4 cup honey and the orange juice, whisking to combine. Poke warm cake with a wooden toothpick. Brush on honey-orange juice until absorbed. Cool cake

For topping, just before serving, in a medium mixing bowl whip mascarpone on medium to high for 30 seconds. Add cream and 2 Tbsp. honey. Beat just to soft mounds. Spoon topping on cake, drizzle with additional honey, then top with strawberries and chopped pistachios.