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Pistachio Cake with Honey and Strawberries

Pistachio Cake with Honey and Strawberries

   

Pistachio Cake with Honey and StrawberriesPistachio Cake with Honey and Strawberries


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!


Ingredients:
  • Almond flour – 1 cup
  • Baking powder – 2 tsp
  • Mascarpone cheese (chilled) – 0.5 cup
  • Eggs – 2
  • Milk - 0.5 cup
  • Sugar-free honey – ¾ cup and 2 tbsp.
  • Orange juice – 2 tbsp.
  • Cornmeal – 0.5 cup
  • Pistachio nuts (ground) – 1/3 cup
  • Pistachio nuts (chopped) – for decoration
  • Strawberries (halved) – 12 Oz
  • Salt – 0.5 tsp.
  • Softened Butter – 0.5 cup
  • Whipping cream (chilled) – 1 cup
    Recipe Directions:
    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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