Honey isn’t only for Winnie-the-Pooh! This cake is another perfect marriage of salty and sweet – combining some of my favorite tastes: cornbread, strawberries, pistachios and honey! Then add some mascarpone cheese and yum.
60 minutes; 12 servings
1 cup flour
1/2 cup cornmeal
1/4 cup pistachio nuts, ground (food processor worked wonders for this!) – I got this already shelled bag from Costco
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
3/4 cup honey
1/2 cup milk
2 tbsp. orange juice
1/2 cup mascarpone cheese, chilled, or cream cheese, softened
1 cup whipping cream, chilled
2 tbsp. honey
1 pint strawberries, halved
(Side-note: Whipped cream or Cool Whip are just as tasty as a topping)
(Keep in mind that my photos represent two cakes- but the ingredients above are for 1 cake)
- Preheat oven to 325 degrees. Butter a 9×1 1/2-inch round cake pan. Line bottom with parchment; set aside. 2. In bowl or food processor, combine flour, cornmeal, ground pistachios, baking powder, and salt; set aside. 3. In large mixing bowl, beat butter on high for 30 seconds. Add 1/2 cup honey and beat until fluffy.
5. Mix in milk and remaining flour mixture.6. Pour batter into prepared pan and bake for 30 to 35 minutes. Insert a wooden toothpick in the center, and if it comes out clean, your cake is done! Cool your cake for 5 minutes and then remove it from the pan. 7. While your cake is cooling, make the glaze. In a small saucepan, heat remaining 1/4 cup of honey and orange juice, whisking to combine. Poke holes on the top of the cake with a wooden toothpick to let this glaze seep into the insides. Mmmm. Brush on the glaze until absorbed. Cool cake completely. 8. For the topping, right 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, add sliced strawberries, some more ground pistachios and drizzle just a bit more honey!