Pistachio Fairy Cakes

I couldn't find my ricciarelli recipe and will have to dig deeper, anyway - ricciarelli are jam packed full of sugar and as I'm supposed to be espousing healthy eating I thought I would post these instead, and they are wheat free woo hoo!. I originally got the recipe from the wonderful Claudia Roden and whilst browsing I found an image of the cakes themselves, thank you Giniann.

These sophisticated fairy cakes are rich and exotic. In their cases they look much like an ordinary golden fairy cake, but when you break them open they reveal a jewel like green interior, fragrant with orange blossoms. Great with coffee for a dinner party or as suggested - to partner the Turkish Delight Martini (and toss all notions of healthy eating aside momentarily).

Pistachio Fairy Cakes

200g raw pistachios
100g blanched almonds
125g palm sugar
1 ½tbs orange flower water
2 large eggs
2 large egg yolks
1 lemon
bun tray and paper cases

Set the oven to 180C and fill the bun tray with paper cases

Grind the almonds and pistachios with the palm sugar until fine, but not enough so that they start to turn to paste – some texture is desirable.

Grate the zest from the lemon and juice half of it.

Turn the nuts into a bowl and beat in the eggs, yolks, lemon zest, blossom water and a dessertspoon of lemon juice.

Fill the paper cases with the mixture about two thirds full. If there is any left over, just reserve and bake after the first tray has come out (unless you have another tin!). Bake for 20 minutes until golden and firm to the touch. Cool on a rack and store in an airtight tin. They are best eaten within a day or so.