Little honey and pistachio cakes

Little honey and pistachio cakes
  • Serves icon Makes 12
  • Time icon Hand-on time 20 min, oven time 8-10 min

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.

Nutrition: per serving

Calories
130kcals
Fat
8.3g (4g saturated)
Protein
2.9g
Carbohydrates
10.4g (6.2g sugars)
Fibre
0.3g
Salt
trace
Calories
130kcals
Fat
8.3g (4g saturated)
Protein
2.9g
Carbohydrates
10.4g (6.2g sugars)
Fibre
0.3g
Salt
trace

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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