Little Honey & Pistachio Cakes

Makes 12

By Lizzie Kamenetzky

Ready in 20 minutes. These sweet Middle-Eastern style cakes provide a light dessert and the perfect end to a three-course meal.


  • 75g unsalted butter, plus extra for greasing
  • 2 medium free-range eggs
  • 40g caster sugar
  • 3 tbsp clear honey (orange blossom is best), plus extra to serve
  • 75g plain flour
  • 40g pistachios, chopped, plus extra to serve
  • Finely grated zest of 1 orange
  • Double cream to serve


  1. 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.
  2. 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.
  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.
  4. 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.

Nutritional info

Per cake: 129.9kcals, 8.3g fat (4g saturated), 2.9g protein, 10.4g carbs (6.2g sugars), trace salt, 0.3 fibre