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Pistachio Raspberry Tea Cakes


Pistachio Raspberry Tea Cakes
source modified from “Cupcakes” by Martha Stewart

Makes 12-15

Ingredients

1 cup pistachios, shelled
1 1/2 cups granulated sugar
1 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature and cut into cubes
2 teaspoons vanilla extract
4 large eggs

1 cup all-purpose flour

6-12 ounces fresh raspberries

1/4 – 1/2 cup slivered or chopped pistachios, for sprinkling
raw sugar, for sprinkling (optional)

Directions

Preheat oven to 375 degrees. Line standard or mini muffin tin with paper liners and lightly spray liners with non-stick cooking spray.

In a food processeor, finely grind shelled pistachios with sugar and salt. Add butter, vanilla, and eggs and process until smooth (do not over process). Add flour – pulsing until just combined; do not overmix.

Divide batter evenly among the cups/wells to about 3/4 full. Gently push about 4-5 raspberries into each cup and sprinkle with slivered pistachios and raw sugar (optional).

Bake for about 28 minutes (Rotate the baking pan about halfway through baking time.), until golden brown and toothpick test comes out clean. Cool the small cakes on a wire rack.

Store in an airtight container.

Teenie Notes
  • Do not over process or mix the ingredients.
  • Should be easy to adapt this recipe using other fruit, nut combinations. Will need to test with various nut meals.
  • Added raw sugar for texture and some aesthetics.
July 10, 2013