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
- 75 g pistachios flour
- 30 g of 00/plain or sponge flour
- 75 g icing sugar
- 3 egg whites from medium eggs
- 75 g unsalted butter
- 2 tbsp honey
- 2 limes, zest and juice
- Ground pistachios and crème fraiche to serve
Preheat your oven at 180° C / Gas Mark 4. Line and flour the cupcake tin and set aside.
- 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 colour and set aside to cool.
- Sieve all your dry ingredients in a bowl and combine fully.
- Add half of your lime juice, the egg whites and half of the lime zest.
- Once all combined, add the burnt butter and fold using a spatula.
- Fill your cupcake tin to half and bake until slightly underdone. This should not take more than 12 minutes.
- For the syrup, combine the honey and the rest of the lime juice.
- Once the cakes are cooled, serve with crème fraiche or yogurt, sprinkle some ground pistachios, more lime zest and cover in syrup.
- They will keep in an airtight container for 3 days. If decorating with crème fraiche, store in the fridge.
- 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?