Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup shelled pistachios, finely ground
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/4 cup honey
- 1/2 cup mascarpone cheese
Feel free to substitute almond flour for a portion of the all-purpose flour for a slightly nuttier flavor, or swap mascarpone with cream cheese for a tangy twist.
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. My abuela always said this step builds the cake’s foundation — patience here is key!
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip the heavy cream and honey together until soft peaks form. Gently fold in the mascarpone cheese until smooth and creamy.
- Assemble the cake by placing one layer on a serving plate, spreading half of the frosting over it, then topping with the second layer. Cover the top with the remaining frosting and garnish with chopped pistachios if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International