TasteToronto | Mini Raspberry Pistachio Cakes

Mini Raspberry Pistachio Cakes

Easy

Mini Raspberry Pistachio Cakes

Mini Raspberry Pistachio Cakes

Method

Mini Raspberry Pistachio Cakes 11 Steps

  • Step 1

    Brown the butter by placing butter into a small skillet. Over medium heat, cook the butter until butter turns a deep brown, watch closely so it does not burn. Remove pan from the heat and keep in a warm spot nearby.

  • Step 2

    Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat.  Stirring constantly, warm the mixture until it turns runny for about 2-3 minutes.

  • Step 3

    Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.

  • Step 4

    Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface.  Chill for at least 1 hour (or up to 3 days).

  • Step 5

    Preheat the oven to 400°F. Butter and flour (or use baking spray) 8 cups of a standard size muffin tin or mini loaf tin tray.

  • Step 6

    Fill each cup or mini loaf tin using an ice cream scoop or a large spoon. I always use non-stick pans because I find they bake the best.

  • Step 7

    Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.

  • Step 8

    Bake until cakes are golden, feel springy to the touch, and the tops have domed.

  • Step 9

    Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.

  • Step 10

    Take cakes out (using knife if necessary) and cool on a wired rack.

  • Step 11

    Cakes are best eaten the day of but I have frozen these after baking and stored in an airtight container and thawed before baking and they still tasted great!

Tags:

Toronto Recipes

Raspberry Pistachio Cakes

Pistachio Cakes

Mini Raspberry Pistachio Cakes

Easy

Mini Raspberry Pistachio Cakes

Nadia Boachie
written by

Nadia Boachie

Mini Raspberry Pistachio Cakes

Yields:

Serves 6

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 20 mins

0.0

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Ingredients

Mini Raspberry Pistachio Cakes

  • 12 tablespoons unsalted butter

  • 1 cup (200 grams) sugar

  • 70 grams raw pistachios, ground

  • 30 grams blanched almonds, ground

  • 6 large egg whites

  • 2/3 cup all-purpose flour

  • 2 tablespoons coarsely chopped pistachios, for topping (optional)

  • 1/4 cup raspberry compote (recommended) or jam

Send list of ingredients to myself

Method

Mini Raspberry Pistachio Cakes 11 Steps

  • Step 1

    Brown the butter by placing butter into a small skillet. Over medium heat, cook the butter until butter turns a deep brown, watch closely so it does not burn. Remove pan from the heat and keep in a warm spot nearby.

  • Step 2

    Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat.  Stirring constantly, warm the mixture until it turns runny for about 2-3 minutes.

  • Step 3

    Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.

  • Step 4

    Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface.  Chill for at least 1 hour (or up to 3 days).

  • Step 5

    Preheat the oven to 400°F. Butter and flour (or use baking spray) 8 cups of a standard size muffin tin or mini loaf tin tray.

  • Step 6

    Fill each cup or mini loaf tin using an ice cream scoop or a large spoon. I always use non-stick pans because I find they bake the best.

  • Step 7

    Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.

  • Step 8

    Bake until cakes are golden, feel springy to the touch, and the tops have domed.

  • Step 9

    Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.

  • Step 10

    Take cakes out (using knife if necessary) and cool on a wired rack.

  • Step 11

    Cakes are best eaten the day of but I have frozen these after baking and stored in an airtight container and thawed before baking and they still tasted great!

Tags:

Toronto Recipes

Raspberry Pistachio Cakes

Pistachio Cakes

Mini Raspberry Pistachio Cakes