Break open the pistachios and raid the honey jar to make this sweet, nutty cake. —INGRAIN, Spring 2019
The pistachio flour does most of the work here in a cake that is as versatile (power breakfast! Elegant dinner-party dessert!) as it is easy to make. If your pistachio flour is frozen, use your fingers to break up any large clumps of nut meal before mixing together the dry ingredients.
Serves 8 to 10
½ cup (4 ounces) unsalted butter, more for the pan
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
3 large eggs
1⅓ cups pistachio flour (finely ground pistachios)
⅓ cup all purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
⅓ cup honey
To serve: chopped pistachios + fresh berries (handful, optional)
Oven to 350 degrees. Butter an 8-inch round cake pan, line the bottom with parchment paper, and butter the parchment.
8 tablespoons (4 ounces) unsalted butter, slightly softened + 1 cup plus 2 tablespoons sugar + 1 teaspoon vanilla extract in a stand mixer (using the paddle attachment) until well blended, 1 to 2 minutes. Add 3 large eggs and mix well.
1⅓ cups pistachio flour (finely ground pistachios) together in a medium bowl. Add ⅓ cup all purpose flour + ½ teaspoon kosher salt + ½ teaspoon baking powder, stir until well combined, then add to stand mixer. Mix on low speed until just combined (batter will be lumpy) and scrape into the prepared cake pan.
Cake until the top is firm and a light brown crust forms on top, about 40 to 45 minutes (cake should still be moist in the center; use a toothpick to test). Remove cake from oven and cool in pan on a wire rack for about 10 minutes.
⅓ cup honey over the top while the cake is still warm (for a sweeter cake, use a little more honey). Cool completely. To remove cake from the pan, invert onto a plate lined with parchment paper or plastic wrap, then invert cake back onto serving plate. Top cake with chopped pistachios and fresh berries, if you’d like, and serve.