Start by preparing the pistachio cream.
In a saucepan, bring the water, 20g of sugar and the honey to a boil.
While the syrup is cooking, mix the pistachios in a blender until you obtain a fine powder.
Now pour the honey syrup on the nuts and mix again until it gets creamy.
In another bowl, whisk together the remaining butter, eggs and sugar. Add the pistachio cream and mix again.
Pour the remaining liquid cream to it, mix, then add the flour, another pinch of salt and the baking powder. Mix again until you get even dough.
Fill the cake mold with the help of two ladles (or normal soup spoons, depending on the pattern you want to get) alternating the pistachio and chocolate batter.
When both batters are gone, take a fork, put into the dough at one end of the mold and push it to the other end. Now you got the final swirl.
Bake for one hour.
Check with the point of the knife if the cake is ready. If it comes out with some wet batter, crumbs or stickiness on it, the cake needs to bake a little bit more time. Depending on the material of the cake mold it might take some 10 minutes more.
If it comes out dry, take it out of the oven and remove it from the mold. Let it cool down until you serve it.
Enjoy!!!
