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