Pistachio and honey friands

Prep 0 h : 20 m
Cook 1 h : 10 m


  • 215g icing sugar

    A pinch of salt

    90g ground pistachios

    30g ground almonds

    75g plain flour

    1 tsp baking powder

    6 egg whites

    185g butter, melted and cooled

    125g blueberries

    Honey pistachio syrup

    125ml orange juice

    115g honey

    35g slivered pistachio


  • Preheat oven to 200°C.

    Grease a 12-hole (80ml) muffin pan. Line bases with baking paper.

    Sift icing sugar, salt, ground nuts, flour and baking powder into a medium bowl.

    Whisk egg whites in a large bowl until frothy; fold in butter and sifted dry ingredients until smooth and combined.

    Spoon mixture evenly into pan holes.

    Bake friands for 10 mins.

    Reduce oven to 180°C; bake a further 15 mins or until skewer inserted in centre comes out clean.

    Stand cakes in pan for 5 mins before turning, top-side up, onto a wire rack to cool slightly.

    Serve warm friands topped with warm syrup and blueberries.

    To make syrup, bring juice to the boil in a small saucepan over high heat; boil for 4 mins or until reduced by half.

    Stir in honey; boil further for 2 mins or until thickened slightly.

    Stir in nuts.