Cherry-Pistachio Tea Cakes

Name: Cherry-Pistachio Tea Cakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 tea cakes
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

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 12 tea cakes

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 12 tea cakes

Ingredients

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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

Recipe courtesy Food Network Magazine