- Your total tea cakes yield may vary. I barely had enough batter for 10 tea cakes. It’s a safer bet that it makes 8 small tea cakes. If making 8: Fill each baking cup 2/3rds.
- Other add-ins would be fantastic when fresh, seasonal cherries are not in season.
- Remember to warn/remind yourself and others that you share these tea cakes with that there is a cherry pit in those cherries that are in the middle of each cake!
Makes 8-10
1/2 cup pistachios, shelled
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioner’s sugar, plus additional for dusting
2 large eggs
6 tablespoons unsalted butter, melted
8 to 16 medium cherries with stems
Set oven rack to middle position in oven. Preheat oven to 350 degrees. Line 8-10 muffin-tin wells with paper liners.
Pulse the pistachios, flour, baking powder, and salt in a food processor until finely ground.
Whisk in the confectioners’ sugar and eggs in a large bowl, then whisk in the pistachio mixture just until combined. Stir in the melted butter until well incorporated.
Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and the batter is just is just beginning to set, about 8-10 minutes. Place 1 to 2 cherries in the center of each tea cake and continue baking for another 10-12 minutes OR until they are lightly golden brown around the edges and top. They should feel “springy” to the touch.
Transfer to a rack and let them cool for 5 minutes in the pan. Remove from pan and let the tea cakes cool completely before dusting with confectioners’ sugar.
Store in an airtight container.