Making a delicious and beautiful cake doesn’t get much easier than this. The flavours in this gorgeous tea cake are absolutely spot on and to top it off, the cakes are super easy to whip up. Everything is mixed together in the one bowl before being popped into the oven to bake. Drizzle with a little honey and a dollop of cream when serving and sprinkle over a few extra pistachios to finish.
- 75g unsalted butter, plus extra for greasing
- 2 medium eggs
- 40g caster sugar
- 3 tbsp clear honey (orange blossom is best), plus extra to serve
- 75g plain flour
- 50g pistachios, chopped, plus extra to serve
- 1 orange
- Double cream to serve
1. Preheat the oven to 190°C. 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 until the mixture is very thick. When lifted out, the beaters should leave a trail that sits on the surface for a few seconds – ribbon stage.
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. Fill the muffin tins with the mixture and bake for 8-10 minutes. Turn out onto a wire rack. Squeeze the juice from the orange all over the cakes and leave to soak in for a few minutes. Serve with lightly whipped cream on the side, a sprinkle of the pistachios and some drizzled honey. Best eaten on the day, although you can store them at room temperature in an air tight container.
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