Ingredients

The following ingredients have 12 Servings
  • 225 gms Pistachio nuts
  • 150 gms soft unsalted butter/150 ml odourless refined oil like sunflower (rice bran or any blended oils)
  • 120 gms powdered sugar
  • 2 egg
  • 20 gms plain flour/all purpose flour/maida
  • 20 gms cornflour
  • For the top :
  • 2 tbsp jam (Apricot.Grape or mixed fruit give perfect results)
  • 1 tbsp water
  • Pistachio nuts to decorate

Instruction

  • Make the cakes : Preheat oven to 175°C.Coarsely chop 75 gms of the nuts and grind the rest into a fine powder.Beat the eggs well in a bowl and keep aside.
  • Prepare a muffin pan by brushing it with oil or butter,sprinkling a little flour over it and sprinkling over with the coarsely powdered Pistachios.
  • In a mixing bowl beat butter/oil and sugar till pale and foamy.Add eggs and beat again till incorporated and light.Fold the plain flour,cornflour and powdered pistachios into it.
  • Spoon 2 tbsp into each muffin hole so as to fill half of it.This batter should make 11 – 12 cakes.Thump the tray on a kitchen countertop to remove any air bubbles.
  • Bake for 20 – 25 minutes till a light golden brown on top.
  • Take out and leave to cool for 15 – 20 minutes.
  • Make the topping : Heat the jam with the water till it bubbles and take off heat.Brush on top of the cooled cakes and stick 2 – 3 whole Pistachio nuts on top.
  • Serve : Serve with tea or coffee or as a dessert with some yogurt and honey or a fruit compote.