Step 1

Preheat the oven to 350°F.

Step 2

Coarsely chop the pistachios. See Chopping Nuts-A Quicker Way. Set aside.

Step 3

Make a sling of doubled foil to go inside the 9" side of the pan with foil extending over the edges. Do not use parchment paper. Spray the inside of the pan including the foil. Set aside.

Step 4

Whisk the flour, baking powder, baking powder and salt. Set aside.

Step 5

In the mixer bowl add the sugar and softened butter. The butter should be about 74°F which is pretty soft, but not melty, to blend well with the sugar. Beat on medium for 1 minute.

Step 6

Add the eggs, one at a time and beat on medium or 30 second each time. Scrape down as necessary.

Step 7

On the lowest setting of the mixer, add the flour in 3 additions and the sour cream in two, starting and ending with the flour. Beat for 30 seconds after each addition. Reserve about 2 to 3 tablespoons of the pistachos. Add the remaining pistachios with the last addition of flour.

Step 8

Turn the batter into the prepared pan and smooth the top. The pan will be about 3/4 full.

Step 9

Bake for 60 to 70 minutes until deep golden brown and a tester comes out clean. Do not over bake.

Step 10

Allow the cake to cool for 5 to 10 minutes and then poke holes almost to the bottom of the cake with a narrow wooden skewer.

Step 11

Pour half the hot honey orange syrup over the cake and let it sink in completely - about 10 minutes.

Step 12

Pour the remainder of the syrup over the cake and sprinkle with the reserved pistachios. To ensure they stick to the syrup, press them in gently with the back of a spoon. Allow the cake to cool completely.

Step 13

To remove the cake, make sure the cake on the uncovered sides of the pan are free using a metal spatula. Lift the cake out of the pan using the sling. Lay the foil flat on the table. Remove the cake to a serving dish.

Step 14

Towards the end of the baking, combine all of the ingredients except the honey in a small saucepan.

Step 15

Bring it to a hard boil and boil it for 3 to five minutes to reduce slightly. Remove from the heat, and stir in the honey. Use the sauce hot.

Step 16

Store the cake, covered for several days at room temperature. It can also be frozen, well wrapped for several months. Thaw it, unwrapped, at room temperature. The glaze may be a bit sticky but it will be fine.