You can use any type of honey available in the cupboard for this recipe but the subtle sweetness of Odysea Pine & Fir Tree Honey really goes well with the tartness of raspberry. Yields 24 cakes.
You will need a 12-hole shallow bun tin.


2 eggs
70g caster sugar
40g Odysea Pine & Fir Tree Honey
100g melted unsalted butter
100g ground almonds
50g self raising flour
200g raspberries
1 tbsp slivered pistachios or flaked almonds


  1. Preheat oven to 190C – Fan 170C
  2. With an electric whisk, beat together the eggs, sugar and honey for one minute.
  3. Add the melted butter, almonds & flour and whisk again until smooth.
  4. Grease the tin with a little butter.
  5. Spoon heaped teaspoons of the mix in each hole leaving a space of 0.5 cm at the top for the cakes to rise.
  6. Add a raspberry to each cake and sprinkle with pistachios.
  7. Bake for 12 minutes or until just golden brown and firm to touch.
  8. Brush each cake with a little melted honey, remove from the tin and bake the second batch.

The cakes will keep for up to three days in an airtight container.