Pistachio & Lime Cup Cakes
I had been meaning to bake some of these dainty cakes for several months and I finally did it. Some may call them "friands", in France they are "financiers" and although baked using almond flour, I wanted to try with pistachios instead. I adapted the recipe for a small batch and for a cupcake tin.
Prep: 20 min
Bake: 12 min
Difficulty Easy
Makes 6
Ingredients:
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75 g pistachios flour
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30 g of 00/plain or sponge flour
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75 g icing sugar
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3 egg whites from medium eggs
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75 g unsalted butter
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2 tbsp honey
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2 limes, zest and juice
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Ground pistachios and crème fraiche to serve
Method:
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Preheat your oven at 180° C / Gas Mark 4. Line and flour the cupcake tin and set aside.
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Prepare your burnt butter by adding the butter to a saucepan and letting it melt on a low heat. Cook for a further 5/6 minutes until of a golden color and set aside to cool.
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Sieve all your dry ingredients in a bowl and combine fully.
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Add half of your lime juice, the egg whites and half of the lime zest.
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Once all combined, add the burnt butter and fold using a spatula.
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Fill your cupcake tin to half and bake until slightly underdone. This should not take more than 12 minutes.
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For the syrup, combine the honey and the rest of the lime juice.
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Once the cakes are cooled, serve with crème fraiche or yogurt, sprinkle some ground pistachios, more lime zest and cover in syrup.
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They will keep in an airtight container for 3 days. If decorating with crème fraiche, store in the fridge.
TIPS:
- Use unwaxed lemons
- For a better consistency don’t overbake.
- You can use almond flour instead of pistachios.
- They can be made gluten free.
- As they don’t have any rising agents, make sure to use a light flour.
- Why don’t you make lime sugar by covering the zest with caster or granulated sugar?