Deceptively easy little cakes which are lovely served as a dessert when still warm with some ice cream on the side.The addition or rosewater is optional, you could also try orange blossom essence
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Ingredients
- 200 g butter
- 100 g pistachio plus extra to serve
- 200 g icing sugar
- 100 g ground almonds
- 100 g plain flour
- 6 large egg whites
- 1 tsp rose water
Equipment
- 12 hole friand or muffin tin
- Food processor
Instructions
- Heat the oven to 180C fan
- Melt the butter and allow to cool a little. Use some of the butter to grease the moulds.
- In a food processor, whizz the 100g of pistachios with the icing sugar until it is very finely chopped. Add this to a bowl with the ground almonds, and flour. Roughly chop the remaining pistachios and set aside.
- Briefly whisk the egg whites to make them frothy, pour over the dry ingredients along with the butter and rosewater if using. Give it all a good stir and divide between the holes in the friand tray. Sprinkle with chopped pistachio and bake for 20 minutes. They are done when a skewer is inserted and it comes out clean.
- Serve warm with ice cream
Nutrition
Calories: 208kcalCarbohydrates: 28gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 2mgSodium: 45mgPotassium: 144mgFiber: 2gSugar: 18gVitamin A: 62IUVitamin C: 1mgCalcium: 48mgIron: 1mg
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