Dainty Little Cakes
Last week I made these little Honey and Pistachio cakes. My brother, sister-in-law and niece were coming to spend the day with us and I was running short on time to throw a quick lunch together. We were planning on eating out in the evening, so I needed to prepare a fairly light, but still delicious lunch that wouldn't spoil our evening meal.
I made a quick batch of vegi sausage rolls which I served warm with an onion chutney and a pear and watercress salad. However I can't not offer up a 'pudding' of sorts when people come for lunch or dinner, so these dainty cakes were the perfect sweet treat when served with a dollop of mascarpone. Should you wish to give them a go, here's the recipe ...
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.