Pistachio Bliss Cake with Dripping Honey
Pistachio Bliss Cake with Dripping Honey is an indulgent dessert that marries nutty flavors with sweet honey, making it a must-try for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted pistachios (chopped)
- 1 ½ cups cake flour
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- ½ cup high-quality honey
- 1 tsp pure vanilla extract
- ½ cup unsalted butter (softened)
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Chop the pistachios and set aside. In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually combine the dry ingredients with the wet mixture, alternating with milk until just mixed.
- Fold in chopped pistachios, pour the batter into the prepared pan, and bake for 30-35 minutes or until a toothpick comes out clean.
- Once cooled, generously drizzle honey over the top and slice to serve.
Notes
– For added flavor, consider incorporating orange zest or using walnuts/almonds instead of pistachios.
– Store leftovers in an airtight container for up to three days at room temperature or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: For added flavor, try incorporating orange zest or substituting walnuts or almonds for the pistachios. Leftover cake can be stored in an airtight container for up to three days at room temperature or refrigerated for up to a week.