Pistachio Mini Muffin Cake

Ingredients:

150g Plain Flour

150g Almond Meal

100g Pistachio nut grind or chopped medium size

1 Teaspoon Baking Powder (5g)

250g White Sugar

250g Butter (room temperature)

4 large eggs

2 Lemon zest (3g)

Beat the egg yolks and whites together.

Mix all other ingredients together in a separate bowl.

Add the egg mixture and combine well.

Spoon to muffin form or any desired form. Don’t forget to butter the form if you not using muffin paper.

Bake in a 200c oven for 25-30 minutes.

I have used a tray with water under the cake forms to have some humidity.

Once done, you can make the topping.

Combine:

80g Pistachio nut roughly chopped

Half teaspoon cinnamon

2-3 drops of rose water

Enough honey to make it stick.

Delicious with some Fig Jam and/or with some double cream.