Tea Cake Recipes - Pistachio Muffins Recipe

Ingredients

• 1 1/4 cups/180 g pistachio nuts, blanched and finely ground

• 1 cup/200 g granulated sugar

• 4 large eggs, separated

• 2 tbsp grated orange zest

• 1/2 cup/75 g cornstarch/corn flour

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter and flour 10-12 little cake molds (or a muffin tray).

2. Stir together the ground pistachios and sugar in a large bowl.

3. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form.

4. Stir the egg yolks and orange zest into the pistachio mixture.

5. Use a large rubber spatula to gradually fold the pistachio mixture into the beaten whites, alternating with the cornstarch.

6. Spoon the batter into the prepared molds, filling each 3/4 full.

7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes on racks.