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Pistachio Cake with Honey and Strawberries
Pistachio Cake with Honey and Strawberries
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Recipe Details:
This recipe is for a delicious pistachio cake with sugar-free honey and strawberries that is a perfect diabetes-friendly treat for your lunch or dinner guests. This cake is easy to make but almost impossible not to ask for another slice!
Step 1 In a medium bowl combine almond flour, baking powder, cornmeal, ground pistachios, and salt. Step 2 In a large mixing bowl beat the butter with mixer on medium-high for half a minute. Then add half a cup of sugar-free honey and beat until fluffy (may take about 3-4 minutes). Slowly beat in the eggs, one at a time and then add ¾ of the flour mixture. Mix just until combined, then add in milk and remaining flour also just until combined. Step 3 Preheat oven to 325°F. Butter a 9x1.5” round cake pan and then line the bottom of the pan with baking paper. Pour the just prepared batter into the cake pan. Step 4 Bake in the oven until a wooden toothpick inserted near center comes out clean (about 40 minutes). After that, cool on a wire rack for 5 minutes and then remove cake from the pan. Step 5 Meanwhile, heat the remaining ¼ cup of sugar-free honey and the orange juice in a small saucepan, whisking to combine. Poke warm cake with a wooden toothpick. Brush on honey-orange juice until absorbed and then cool the cake completely. Step 6 Now, let’s make the topping. In a medium mixing bowl whip mascarpone on medium-high for 30 seconds. Add whipping cream and 2 tbsp. of sugar-free honey. Beat to soft mounds, then spoon the topping on cake, drizzle with extra sugar-free honey, and then top with chopped pistachios and strawberries. Serve and enjoy!
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