By daily 
Pistachio Cake with Whipped Honey Mascarpone π°π―
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Pistachio Cake:
4 oz roasted, salted pistachios
6 oz cake flour
1 tsp baking powder
Β½ tsp baking soda
1 tsp kosher salt
2 eggs
8 oz granulated sugar
1 cup vegetable oil
ΒΎ cup whole milk
1 tbsp pure vanilla extract
Strawberries (for decoration)
Chopped pistachios (for decoration)
Honey (for drizzling)
Whipped Honey Mascarpone:
1 cup heavy cream
8 oz mascarpone cheese
ΒΌ cup honey
ΒΌ tsp kosher salt
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1. Make the Pistachio Cake: 1οΈβ£ Preheat Oven: Preheat your oven to 350Β°F (175Β°C). Grease a 10β cake pan with butter.
2οΈβ£ Prepare Pistachios: Add the pistachios to a food processor and pulse until finely ground.
3οΈβ£ Mix Dry Ingredients: In a large mixing bowl, whisk together the ground pistachios, cake flour, baking powder, baking soda, and salt. Set aside.
4οΈβ£ Mix Wet Ingredients: In a separate bowl, beat the eggs. Whisk in the granulated sugar, followed by the vegetable oil, then the milk and vanilla extract.
5οΈβ£ Combine: Pour the wet ingredients into the dry ingredients, whisking until just combined.
6οΈβ£ Bake: Pour the batter into the prepared cake pan. Bake for about 36-40 minutes, or until a toothpick inserted into the center comes out fairly dry.
7οΈβ£ Cool: Let the cake cool in the pan for 15 minutes. Run a butter knife along the edges and flip the cake onto a cooling rack. Allow to cool fully.
8οΈβ£ Level Cake: Use a serrated knife to even off the top of the cake.
2. Prepare the Whipped Honey Mascarpone: 9οΈβ£ Whip Cream: Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on medium-high speed until semi-stiff peaks form (be careful not to overwhip). Transfer the whipped cream to a different bowl and set aside.
π Mix Mascarpone: Add the mascarpone cheese, honey, and salt to the stand mixer bowl. Using the paddle attachment, mix on medium-high speed for about 1 minute to aerate the mixture.
1οΈβ£1οΈβ£ Fold Together: Gently fold the whipped cream into the mascarpone mixture in two additions until fully incorporated. Use at room temperature.
3. Assemble the Cake: 1οΈβ£2οΈβ£ Frost Cake: Mound the whipped honey mascarpone on top of the cooled cake. Use an offset spatula to spread the mascarpone into an even layer on top and along the sides.
1οΈβ£3οΈβ£ Decorate: Decorate with strawberries (or any other berry) and chopped pistachios. Drizzle with honey just before serving.
Notes:
Storage: Keep the cake in the refrigerator if not serving immediately to keep the mascarpone frosting fresh.
Variation: You can use other berries or nuts for decoration depending on your preference.
Enjoy your Pistachio Cake with Whipped Honey Mascarpone β a delightful treat with a perfect balance of nutty, sweet, and creamy flavors!π―π―π―