Pistachio Cake

1. Preheat the oven to 350°F. Grease a 10” cake pan with butter.
2. Add the pistachios to a food processor and pulse until finely ground.
3. In a large mixing bowl, whisk together the ground pistachios, cake flour, baking powder, baking soda, and salt. Set aside.
4. In a separate bowl, beat the eggs. Whisk in the sugar, then the oil, then the milk and vanilla. Pour the wet ingredients into the dry ingredients, whisking until just combined.
5. Pour the batter into the prepared cake pan. Bake for about 36-40 minutes, or until a toothpick comes out fairly dry.
6. Let cool for 15 minutes in the pan. Run a butter knife along the edges. Flip the cake onto a cooling rack. Allow to cool fully.
7. Use a serrated knife to even off the top of the cake. Mound the whipped honey mascarpone (recipe below) on top of the cake. Use an offset spatula to spread the mascarpone into an even layer on top and all sides.
8. Decorate with strawberries (or any other berry) and chopped pistachios. Drizzle the cake with honey.

Whipped Honey Mascarpone

1. Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whip the cream on medium-high speed until semi-stiff peaks form (try not to overwhip).
2. Transfer the whipped cream to a different bowl and set aside.
3. Add the mascarpone cheese, honey, and salt to the stand mixer bowl. Using a paddle attachment, mix on medium-high speed for a minute to aerate the mixture.
4. Using a rubber spatula, fold the whipped cream into the mascarpone mixture in two additions until fully incorporated. Use at room temperature.