Warm Pistachio Raspberry Cakes |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Baked in ramekins, this makes a lovely dessert presentation. I love the flavor combination of the pistachios and raspberries! The recipe was printed in a cookbooklet that I received from pines506 in one of our swaps. You can also substitute blanched whole almonds for the pistachios. Ingredients:
1/2 cup unsalted shelled pistachio |
3/4 cup sugar |
1/4 teaspoon salt |
4 tablespoons unsalted butter, softened |
1 teaspoon vanilla extract |
2 large eggs |
1/2 cup all-purpose flour |
1 cup fresh raspberry |
Directions:
1. Spray six ramekins with cooking spray.
2. Combine the nuts, sugar and salt in a food processor; grind finely.
3. Add in the butter, vanilla and eggs.
4. Process until smooth.
5. Add in the flour and pulse just until it's moistened and combined with other ingredients.
6. Do not overmix.
7. Divide the batter among the six ramekins.
8. Sprinkle with raspberries and place on a rimmed baking sheet.
9. Bake at 400 degrees for about 20-25 minutes.
10. The cakes should be firm and pulling away from the sides of the ramekins.
11. These may be served warm or at room temperature.
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