Pistachio Honey Cake with Berries and Mascarpone Cream

1. Preheat oven to 325 F. Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper, butter the parchment and set pan aside.

2. Place pistachio nuts in a food processor and pulse until nuts take on a coarse flour-like texture. (You could also use a blender or go old school with a mortar and pestle and get your grind on!) In a medium bowl, combine flours, ground pistachios, baking powder and salt. Whisk together and set aside.

3. In a large mixing bowl beat butter on medium high speed until light and fluffy, about 2 minutes. Add honey and beat for another 2 minutes. Beat in eggs, one at a time, until combined. Add about 2/3 of the flour mixture and mix just until combined. Add milk and orange juice and stir. Add remaining flour and mix until just combined. Pour batter into prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.

4. Meanwhile, prepare the cream topping. Add mascarpone cheese to a mixing bowl and beat on high speed for about 30 seconds. Add cream and 2 tablespoons honey and beat on high speed until soft peaks form. Spread cream over cooled cake, then top with strawberries, blackberries and additional honey, if desired.

Recipe adapted from Better Homes and Gardens.