Cherry-Pistachio Tea Cakes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
12 tea cakes
Level:
Easy

CATEGORIES
Ingredients
  • 1/2 cup pistachios
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup confectioners' sugar, plus more for dusting
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 12 to 24 medium cherries with stems
Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.

Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.

Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.

Photograph by Andrew Purcell

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    This recipe is featured in:

    Sweet Summer Desserts