Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cherry-Pistachio Tea Cakes
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 tea cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 138
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 92 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 tea cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 138
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 92 mg
Ingredients
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.
