Pistachio and honey friands recipe

1. Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Lightly grease a 12-hole friand or cupcake tin.
2. In a small saucepan (or in the microwave), melt the butter and allow to cool.
3. Sieve the sugar and flour into a bowl. Add almonds, 50g (2oz) pistachios and stir to combine.
4. 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 honey, and gently mix until combined.
5. Divide the mixture between the 12 holes of the tin. Bake in the oven for 12–14 minutes until golden, and a skewer inserted into the middle of a cake comes out clean.
6. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. To serve, drizzle with the remaining honey and scatter over the remaining pistachios.

Freezing and defrosting guidelines

To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Freeze cakes in an airtight container for up to a month.

To defrost: Leave to defrost at room temperature for several hours before serving.

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