Pistachio rose madeleines with citrus salad recipe | Waitrose

1. Brush 2 x 12-hole madeleine tins with the melted butter, making sure that every crease is coated. Lightly dust with flour, turn the tins over and tap on the work surface to knock out any excess flour.

2. Put 75g pistachios in a food processor and whizz until just coarser than ground almonds: stop before they become oily. Finely chop the remaining 25g pistachios and set both aside separately.

3. Put the butter and sugar into the bowl of a freestanding mixer and beat for 2 minutes, until pale. Add the honey and rosewater and mix again to combine. Gradually add the beaten whole eggs, mixing well between each addition.

4. Sift the flour, baking powder, spices and a pinch of salt into the mixing bowl, add the ground pistachios and fold everything together. In another clean bowl, whisk the egg whites to stiff peaks. Fold 1 / 3 of the egg whites into the cake mixture to loosen, then carefully fold in the rest. Divide between the tins, scatter over the remaining pistachios and set aside to chill for 20 minutes.

5. Preheat the oven to 170˚C, gas mark 3. Bake on the middle shelf of the oven for about 12 minutes (for madeleines) or until the cakes are well risen, golden brown and a skewer inserted into the middles comes out clean.

6. Warm 2 tbsp honey over a low heat. Turn the madeleines out of the tins and onto a cooling rack. Brush the scalloped side with a little honey; set aside to cool.

7. Meanwhile, make the orange salad. Tip the sugar and 1 tbsp water into a small saucepan and set over a low heat to dissolve the sugar, without stirring. Increase the heat and cook until it becomes an amber caramel. Remove from the heat and add the orange juice – it will hiss and spit. Return the pan to a low heat to remelt any hardened caramel. Bring to the boil, then take off the heat and leave to cool for a few minutes.

8. Put the orange segments in a bowl and pour over the caramel,mixing gently to combine. Leave to cool to room temperature, then stir in the pomegranate seeds.

9. To serve, mix the yogurt with 2 tbsp honey. Arrange 2 cakes on each plate and spoon some of the honey yogurt and orange and pomegranate salad alongside. Scatter with the slivered pistachios and rose petals (if using), plus a drizzle more honey, before serving.