Pistachio Cake

The other day I was in the mood for baking (in case you didn't already realize, I do almost all of the cooking in my family). It was a cold, rainy day, and we couldn't really do much of anything outside. Since I was home-locked, I figured I'd make something. There's this cake in the Babbo Cookbook that I've wanted to make for a while. It's an Italian hazelnut cake. Unfortunately, I've been unable to find all of the ingredients. So, I made my own version using pistachios instead of hazelnuts and changing a few other things around to things that would go better with pistachios. Anyway, the results were really good. It's kind of like pistachio ice cream in cake form (that's what I think, anyway). In case you're interested, here's the recipe:

1 cup shelled pistachios roasted in a 350 degree oven for 5 minutes
1 1/4 cups all purpose flour
10 tablespoons unsalted butter, softened
3/4 cups sugar
1/4 pistachio paste
3 large eggs
1 teaspoon vanilla extract
1 tablespoon honey
1/2 teaspoon kosher salt
1 teaspoon baking powder
powdered sugar for dusting

Preheat oven to 325. Spray 9 inch round cake pan with nonstick cooking spray and line with parchment or wax paper
Pulse the nuts in a food processor with 1/4 cup flour until it becomes finely ground (basically making a pistachio flour). Mix together this mixture with the rest of the flour and the baking powder (set aside).
In a mixer cream the butter and sugar. Beat in the pistachio paste, and then add 1 egg at a time. Scrape down the sides of the bowl. Add vanilla and honey. Mix in the flour mixture, 1/3 at a time.
Spread evenly in the pan and bake for 25-30 minutes (make sure a toothpick or something like it comes out clean). Remove from the pan and place on a cooling rack.
When cool, dust with powdered sugar.

I think it's pretty good, and I haven't gotten a complaint yet. Many are skeptical, but once they have it, they agree it's a good cake.