Pistachio Madeleines

Tender, light and full of buttery, nutty flavour, these beautiful scalloped cakes are the ultimate tea-time treat. Here we’ve used pistachio paste to give a delicate flavour and green hue to the sponge, but they would be equally delicious made with hazelnut paste and perhaps a handful of dark chocolate chips.The recipe and pictures are by Littleloaf for WhyNut.

Makes about 24
130g plain white flour
1 heaped tsp baking powder
pinch salt
3 medium eggs
125g golden caster sugar
1 tsp vanilla extract
140g unsalted butter, cubed
20ml runny honey
90g WhyNut pistachio paste

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