Little Honey & Pistachio Cakes

Honey and Pistachio Cakes

If there is ever an time for baking a few sweet treats, it is at Easter. My first instinct was to share a chocolate themed recipe, but should you find yourself receiving a hoard of chocolate eggs from the Easter bunny, a chocolate recipe may be one hop to far. So here is a recipe that is just as sweet. These dainty little morsels are perfect to whip up should you be expecting any Easter house guests, or indeed for taking to other houses, should you be the guest.
Happy Easter. x


Honey and Pistachio Cakes

75g unsalted butter, plus extra for greasing

2 medium free-range eggs

40g caster sugar

3 tbsp of clear honey, plus extra to serve

75g plain flour

40g pistachios, chopped, plus extra to serve

Finely grated zest of an orange

Mascarpone to serve

Preheat the oven to 190C / fan 170C / Gas 5. Grease a 12 hole cake tin. Melt the butter and set aside to cool.

Using an electric hand mixer, whisk the eggs, sugar and honey until thick. This will take 6 - 7 minutes. When lifted out, the beater should leave a trail that its on the surface for a few seconds.

In batches, sift the flour into the egg mixture and fold in gently. Carefully fold in the pistachios, orange zest and the cooled melted butter.

Fill the cake tin holes with the mixture and bake for 8 - 10 mins. Turn out onto a cooling rack. Serve with a dollop of mascarpone, a sprinkle of the pistachios and some drizzled honey.