Warm Pistachio Raspberry Cakes Recipes

PISTACHIO-RASPBERRY TEA CAKES

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.

WARM PISTACHIO-RASPBERRY CAKES

Steps:

• Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In a food processor, finely grind nuts with sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse just until moistened (do not overmix).
• Divide batter among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).

WARM PISTACHIO RASPBERRY CAKES

Steps:

• Spray six ramekins with cooking spray.
• Combine the nuts, sugar and salt in a food processor; grind finely.
• Add in the butter, vanilla and eggs.
• Process until smooth.
• Add in the flour and pulse just until it's moistened and combined with other ingredients.
• Do not overmix.
• Divide the batter among the six ramekins.
• Sprinkle with raspberries and place on a rimmed baking sheet.
• Bake at 400 degrees for about 20-25 minutes.
• The cakes should be firm and pulling away from the sides of the ramekins.
• These may be served warm or at room temperature.

LEMON CAKE WITH RASPBERRIES AND 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.

RASPBERRY AND PISTACHIO FRIANDS

Steps:

• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
• Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
• Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
• Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20-25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
• Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
• Twist:
• Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.

RASPBERRY & PISTACHIO TEA CAKE

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.