Cherry-Pistachio Tea Cakes

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 12 tea cakes
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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

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
  3. 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.
  4. 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.