Honey Pistachio Cake

Honey Roasted Pistachio Topping:

1. Preheat the oven to 350ºF and prepare a baking sheet with parchment paper. Set aside.

2. In a small pot, combine the BeeMaid Honey, butter, sugar, salt and heat on medium-low until the sugar is fully dissolved.

3. Remove from the heat and stir in pistachios. 

4. Pour the honey coated pistachios on the prepared baking sheet and spread out evenly.

5. Bake for 12-15 minutes, stirring every 5 minutes until golden brown and fragrant.

Honey Cream Cheese Frosting:

1. In a standing mixer or large mixing bowl, combine the butter, cream cheese, and BeeMaid Honey and beat together on high until light and fluffy. This should take approximately 5-10 minutes.

2. Add in the powdered sugar and salt and mix on low until combined. Turn the mixer up to high and allow it to beat for 5 minutes.

3. Place frosting in the fridge if not using right away.

Pistachio Cake:

1. With the oven set to 350ºF and prepare two 8-inch round cake pans iwth non-stick baking spray and parchment paper.

2. In a blender or food processor, blend the pistachios into a crumbly flour. This should take approximately 30-60 seconds. Set aside.

3. In a large mixing bowl combine the melted butter, sugar, eggs, vanilla extract, and almond extract. Whisk together until fully combined and smooth.

4. Add in the flour, processed pistachios, baking powder, baking soda and salt and begin to mix. While mixing, slowly pour in the milk. Whisk together until just combined (be careful not to over-mix). 

5. Divide the cake batter into prepared cake pans and bake for approximately 30-35 minutes. Remove the cake layers from the oven and allow to cool for 10 minutes in the pans before inverting on a wire rack to fully cool.

Cake Assembly:

1. Level each fully cooled pistachio cake layer with a cake leveler or knife if needed. 

2. Place one levelled layer of cake on a cake board or plate and top with approximately 2 cups of honey cream cheese frosting. 

3. Pipe the frosting bordere around the edge and fill with approximately 1 cup of the chopped honey roasted pistachios.

4. Top with the remaining cake layer and genly apply a thin coat of the frosting to the cake. Chill for 20 minutes (If the cake feels unstable or the frosting becomes too soft at any point while stacking, stop and chill both the cake and frosting for 15 minutes).

5. Cover the cake with a final layer of buttercream and smooth the sides with a cake smoother or offset spatula.

6. Decorate the cake as you pleaes. We used pressed edible flowers around the sides to create a whimsical bee-friendluu cake and topped it with the remaining honey roasted pistachios. Enjoy!

Recipe Courtesy of Caked by Katie.