the ingredients:
3/4 cup shelled pistachios (if you are using salted pistachios, omit the salt in the ingredient list.)
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup milk
1/4 tsp. vanilla
1 1/2 sticks (12 tbsp.) softened, unsalted butter
1 cup sugar
3 large eggs
2 tbsp. honey
the method:
preheat the oven to 350.
butter a tray of baby bundts or a 13×9 inch baking pan (if you opt for the baby bundts, this recipe will make 12). evenly rub sugar in each bundt mold.
put the pistachios in a food processor, and pulse until they are finely ground (don’t overpulse, or they could turn into a paste!). place all of the dry ingredients in a bowl, add the pistachios, and stir thoroughly to combine. in a small, separate bowl, combine the milk and the vanilla. In another large bowl, beat together the sugar and butter until it’s pale and fluffy. add the eggs one at at time, beating well in between each addition. then, add the honey. add the pistachio flour and milk in batches alternately, beginning and ending with the flour mixture while mixing at low speed. mix just until combined.
spread the batter evenly in whatever prepared cake pan you choose, and bake the cake in the middle of the oven until a toothpick (inserted in the middle) comes out clean, about 20 minutes. cool in the pan on a cooling rack for 30 minutes, and invert it on the cooling rack. transfer to a serving platter.
adapted from a gojee recipe.