Honey and Pistachio Cakes - Recipe

Ingredients

175g butter
175g  icing sugar
50g self raising flour
100g ground almonds
100g pistachios, finely chopped
5 egg whites
75g clear honey

 Method to the Madness

Preheat the oven to 200c/gas 6/fan 180c.

Pop the butter in the microwave and blitz until melted and put to one side.

Sieve the flour and sugar into a bowl before adding the almonds and 85g of the pistachios and stir to combine.

In a separate bowl whisk the egg whites to a soft foam. Add the egg to the dry ingredients, followed by the melted butter and 2tbsp of the honey and gently fold until combined.

Divide the mixture between 12 cupcake cases (I used my new silicone ones! I'm never going back).

Bake in the over for around 15 minutes or until golden and a skewer comes out clean.

Leave to cool for 10 minutes before drizzling the remaining honey over the cakes and scattering the pistachios on top. When you finally cram them in your mouth you will find the salt and sweet go so well together and it will be hard to not eat them all.

C xxx