Little honey and pistachio cakes

Name: Little honey and pistachio cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 12
Cuisine: Turkish recipes
Ingredients: 75g unsalted butter, plus extra for greasing; 2 medium free-range eggs; 40g caster sugar; 3 tbsp clear honey (orange blossom is best), plus extra to serve; 75g plain flour; 40g pistachios, chopped, plus extra to serve; Finely grated zest of 1 orange; Double cream to serve

Portion size: Makes 12
Hand-on time 20 min, oven time 8-10 min
Difficulty: easy

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These easy honey and pistachio friands are an eat-me-anywhere treat: for breakfast with coffee, for afternoon tea, as an on-the-go snack or as a post-dinner sweet.

Or mix things up and go for our fig and pistachio friands instead.

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Ingredients

75g unsalted butter, plus extra for greasing
2 medium free-range eggs
40g caster sugar
3 tbsp clear honey (orange blossom is best), plus extra to serve
75g plain flour
40g pistachios, chopped, plus extra to serve
Finely grated zest of 1 orange
Double cream to serve

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Method

Preheat the oven to 190°C/fan170°C/gas 5. Grease 12 x 25ml mini muffin tins. Melt the butter and set aside to cool.
Using an electric hand mixer, whisk the eggs, caster sugar and honey for 6-7 minutes until the mixture is very thick. When lifted out, the beaters should leave a trail that sits on the surface for a few seconds.
In batches, sift the flour on to the egg mixture and fold in gently. Carefully fold in the pistachios, orange zest and cooled melted butter.
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Fill the muffin tins with the mixture and bake for 8-10 minutes. Turn out onto a cooling rack. Serve with lightly whipped cream, a sprinkle of the pistachios and some drizzled honey.