Cherry-Pistachio Tea Cakes
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
Thank you! your flag was submitted.