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.
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).
- 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!
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.