Pistachio Raspberry Tea Cakes Recipes

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RASPBERRY & PISTACHIO TEA CAKE



Raspberry & pistachio tea cake image

Add raspberry icing to this pistachio tea cake and you'll not only get a lovely pop of colour but fabulous flavour too. It's perfect for afternoon tea

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Number Of Ingredients 10

150g shelled pistachios
275g golden caster sugar
250g butter, softened
3 eggs
275g self-raising flour
75g Greek yogurt
a little milk, if needed
sugar flowers, pearl sugar or sprinkles, to decorate (optional)
150g raspberries
300g icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 15 x 25cm cake tin. Put the pistachios in a food processor with half the sugar and blitz until the nuts are finely chopped. Tip into a bowl, add the remaining sugar and the butter and beat with an electric whisk until creamy. Add the eggs one at a time, then beat in the flour and yogurt until smooth, adding some milk if it's too thick.
  • Spoon the batter into the tin, level and bake for 50-55 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then turn the cake out onto a board. Remove and discard the baking parchment, then leave to cool completely. Cut into neat squares.
  • To make the icing, put the raspberries in a pan with 2 tbsp water and cook briefly until soft and juicy. Push the mixture through a sieve and discard any pips. Whisk in the sugar until you have a smooth pink icing.
  • Pour the icing over the cooled cake, then decorate with the sugar flowers, pearl sugar or sprinkles, if you like. Leave to set before serving.

Nutrition Facts : Calories 319 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

GLUTEN-FREE PISTACHIO RASPBERRY TEACAKES



Gluten-Free Pistachio Raspberry Teacakes image

This recipe is quick to make, gluten-free and dairy-free. So heat up that nice pot of tea and get ready to enjoy.

Provided by Danielle Alex

Categories     dessert

Time 30m

Yield 24 mini cakes

Number Of Ingredients 11

Nonstick cooking spray, coconut, sunflower or other neutral oil
3/4 cup shelled pistachios, unsalted
1/2 cup granulated sugar
3/4 cup gluten-free baking flour, such Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup plus 2 tablespoons pistachio oil
1/4 cup almond milk
1 teaspoon vanilla extract
2 large egg whites
1/4 cup frozen raspberries, crumbled into small pieces (see Cook's Notes)

Steps:

  • Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
  • Put the shelled pistachios and sugar in a food processor. Pulse a few times to break up the pistachios and then process until the mixture resembles sand, about 30 seconds. Transfer the pistachio mixture to a large bowl. Whisk in the gluten-free baking flour, baking powder and salt.
  • Whisk the pistachio oil, almond milk and vanilla in a small bowl. Whisk the wet ingredients into the dry ingredients. Whisk in the egg whites. Gently fold in the crumbled frozen raspberry pieces with a rubber spatula. Evenly divide the batter between the muffin cups. Bake until a toothpick inserted in the middle of a teacake comes out clean, 10 to 12 minutes.
  • Remove to a wire cooling rack and serve.

LEMON CAKE WITH RASPBERRIES AND PISTACHIOS



Lemon Cake with Raspberries and Pistachios image

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Provided by Jessica Koslow

Categories     Cake     Dessert     Bake     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
1 tablespoon plus 1/4 cup fresh lemon juice
3/4 cup olive oil
1 cup fresh raspberries (about 4 ounces)
3 tablespoons chopped unsalted, raw pistachios

Steps:

  • Preheat oven to 350°. Coat a 9" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
  • Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
  • Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 tablespoons sugar. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. Meanwhile, bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
  • Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.
  • Do ahead: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.

PISTACHIO-RASPBERRY TEA CAKES



Pistachio-Raspberry Tea Cakes image

These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 15 standard or 36 mini cupcakes

Number Of Ingredients 10

Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
  • Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.

PISTACHIO-RASPBERRY TEA CAKES



Pistachio-Raspberry Tea Cakes image

Categories     Cake     Tea     Bake     Raspberry     Pistachio

Yield makes 15 standard or 36 mini

Number Of Ingredients 10

Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Steps:

  • Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
  • Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.

PISTACHIO TEA CAKE



Pistachio Tea Cake image

This one I received from a friend long ago and it has been part of my St. Paddy's Day table ever since.

Provided by Julie Bs Hive

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
1 (3 ounce) box instant pistachio pudding mix
4 eggs
8 ounces sour cream
1/2 cup vegetable oil
3 -4 drops green food coloring
1 cup chopped pistachio nut
6 tablespoons sugar
2 tablespoons cinnamon

Steps:

  • Mix together the first 5 ingredients in a large bowl and beat well.
  • In a small bowl mix the nuts, sugar and cinnamon.
  • In a lightly greased bundt pan, pour 1/3 batter and 1/2 nut mixture. Repeat ending with the last of the batter. You should have batter, nuts, batter, nuts, batter. And don't worry if layers are not even, it will all work out in the end.
  • Bake for 50 minutes to 1 hour in a 350° oven. Cool completely before removing from pan.
  • Serve as is or simply dust with confectioners' sugar.

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