Pistachio Madeleine Cake

Mix the powders evenly.

After melting the butter over low heat, pour in the pistachio paste and stir evenly.

Mix the egg, white sugar, and honey until there are no granules.

Sift the flour.

Add in batches to the egg mixture, stirring until well combined.

Finally, pour the pistachio butter mixture into the batter and stir until well combined.

Put the batter into a piping bag and refrigerate for 1 hour.

Grease the mold with butter.

Squeeze the batter into the mold until it is nine-tenths full.

Sprinkle pistachio pieces on the surface.

Bake at 190°C with top and bottom heat for 15 minutes.

Remove immediately after roasting.

Remove the mold from the baking rack and let it cool.