Raw Honey and Pistachio Cakes

These easy honey and pistachio cakes are delicious for breakfast, for afternoon tea, as an on-the-go snack or as a post-dinner sweet.

Ingredients:

75g unsalted butter, plus extra for greasing

2 medium free-range eggs

40gr caster sugar

3 tablespoon Raw Honey, plus extra to serve

75g plain flour

40g pistachios, chopped, plus extra to serve

Zest of 1 orange, finely grated

Preparation:

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.

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.