A Happy Farewell To Summer: Cherry-Pistachio Tea Cakes

21 September 2012

Cherry-Pistachio Tea Cakes

This is my attempt to sneak in one last post for summer this year and use the few remaining seasonal cherries in my fridge before transitioning to autumn (Southern California’s version of fall).

I will miss all the luscious, colorful and sweet nature’s gifts that delivers seasonal fruits and vegetables. However, I’m not sorry to say goodbye to summer’s hot, and sometimes too humid temps. Consistent, warm/hot weather is not on my list of favorites. Sleeveless shirts, the sound of the all-too-casual flip-flops (it’s an equivalence to me as nails on a chalkboard/like the sound of someone snapping their mouth when eating with their mouth open), and sweating off my sunscreen the moment I’ve applied it makes for a very unhappy me. I know…I’ve lived in the wrong city most of my life – I am not a Sun worshipper.

Cherry-Pistachio Tea Cakes

This recipe uses a mere 1/3 cup of all-purpose flour, which at first I thought was an error. What I liked about this recipe was the use of pistachios and grinding them down to use in place of using more all-purpose flour. The nuts lent both texture, color and a great surprising flavor. The original recipe yielded 12 tea cakes. After assembling the batter, I knew it wasn’t going to make the 12 small cakes it said it would. I barely had enough for 10 and even then, the cakes were a bit dense and did not puff up enough to rise over the rim of the baking paper.

Nonetheless, I really liked this recipe and will be working with it further as a base to make future tasty tea cakes (and I like calling them tea cakes rather than muffins or cupcakes).

Teenie Notes

  • 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!
Cherry-Pistachio Tea Cakes
Cherry-Pistachio Tea Cakes
source modified from Food Network Magazine July/August 2012 issue

Makes 8-10

Ingredients

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

Directions

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.

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by Cristina A-Moore

Breads & Quick Breads · Desserts · Muffin Madness · Summer

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{ 9 comments… read them below or add one }

Slow Cooking Kitchen September 23, 2012

gorgeous photo!!! and the recipe sounds incredible =))

Reply

Cristina September 24, 2012

Hi SCK/Tess!

Thank you and how have you been? I love your latest post…those Caramel Bacon Apples! :D

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Slow Cooking Kitchen September 28, 2012

I’ve been doing well, thank you – took a little break, we all need one of those from time to time – missed all your beautiful photos and tasty eats!!! xxoo

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Deb September 23, 2012

What a charming farewell to summer! I already miss the cherries of early summer. Peaches and plums will soon disappear. A tasty treat for for those of holding on the warmth and bounty of summer!

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Cristina September 23, 2012

Hi Deb: How have you been? I am with you about missing seasonal cherries already. Summer produce came and went too quickly this year. I won’t miss the hot weather, but all that seasonal gorgeous produce will be missed. You’re right about those peaches and plums – I better start enjoying the last of ‘em! :( Have a great week, Deb!

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Chona September 22, 2012

OMG Cristina, why do you have to kill me hahaha…This is something divine, pistachio & cherry ? I don’t care what kind of season it is, for me it will be an all time favourite tea cake! Soo yummy, have a good weekend Cristina xoxo!

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Cristina September 23, 2012

LOL!! Hiya Chona! The pistachio flavors are really divine. These are tasty-good tea cakes…let me know if you give ‘em a try for your family, my friend! :D

Have a fantastic week, Chona!

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Zane & Van | Spicy Beautiful September 22, 2012

Wow! These look amazing! We also posted a post like this which is a tribute to the last days of summer in our area and we made a mango broccoli salad. We wish we can grow cherries here since we’re so inspired with this recipe. :)

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Cristina September 23, 2012

Hi Zane & Van: Thank you for stopping by on these tea cakes. Will be clicking over to Spicy Beautiful to check out your Mango Broccoli Salad… :)

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