Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Lightly grease a 12-hole friand or cupcake tin. In a small saucepan (or in the microwave), melt the butter and allow to cool. Sieve the sugar and flour into a bowl. Add almonds, 50g (2oz) pistachios and stir to combine. 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. 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. 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. You can freeze cakes in an airtight container (before they have been decorated), for up to a month. They can be stored in an airtight container in a cool dark place for 2-3 days – after this time they will not be as fresh. See more Baking recipes Textingredients Email recipe details Print recipe