TasteToronto | Mini Raspberry Pistachio Cakes

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Mini Raspberry Pistachio Cakes

Easy

Mini Raspberry Pistachio Cakes

Nadia Boachie

Nadia Boachie

Instagram
Mini Raspberry Pistachio Cakes

Method

Mini Raspberry Pistachio Cakes 11 Steps

  • Step 1

    Brown the butter by placing butter into a small skillet. Over medium heat, cook the butter until butter turns a deep brown, watch closely so it does not burn. Remove pan from the heat and keep in a warm spot nearby.

  • Step 2

    Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat.  Stirring constantly, warm the mixture until it turns runny for about 2-3 minutes.

  • Step 3

    Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.

  • Step 4

    Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface.  Chill for at least 1 hour (or up to 3 days).

  • Step 5

    Preheat the oven to 400°F. Butter and flour (or use baking spray) 8 cups of a standard size muffin tin or mini loaf tin tray.

  • Step 6

    Fill each cup or mini loaf tin using an ice cream scoop or a large spoon. I always use non-stick pans because I find they bake the best.

  • Step 7

    Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.

  • Step 8

    Bake until cakes are golden, feel springy to the touch, and the tops have domed.

  • Step 9

    Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.

  • Step 10

    Take cakes out (using knife if necessary) and cool on a wired rack.

  • Step 11

    Cakes are best eaten the day of but I have frozen these after baking and stored in an airtight container and thawed before baking and they still tasted great!

Tags:

Toronto Recipes

Raspberry Pistachio Cakes

Pistachio Cakes

Mini Raspberry Pistachio Cakes

Easy

Mini Raspberry Pistachio Cakes

Nadia Boachie

Nadia Boachie

Instagram
Mini Raspberry Pistachio Cakes

Yields:

Serves 6

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 20 mins

0.0

Rate This Recipe

Bread

Ingredients

Mini Raspberry Pistachio Cakes

  • 12 tablespoons unsalted butter

  • 1 cup (200 grams) sugar

  • 70 grams raw pistachios, ground

  • 30 grams blanched almonds, ground

  • 6 large egg whites

  • 2/3 cup all-purpose flour

  • 2 tablespoons coarsely chopped pistachios, for topping (optional)

  • 1/4 cup raspberry compote (recommended) or jam

Send list of ingredients to myself

Method

Mini Raspberry Pistachio Cakes 11 Steps

  • Step 1

    Brown the butter by placing butter into a small skillet. Over medium heat, cook the butter until butter turns a deep brown, watch closely so it does not burn. Remove pan from the heat and keep in a warm spot nearby.

  • Step 2

    Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat.  Stirring constantly, warm the mixture until it turns runny for about 2-3 minutes.

  • Step 3

    Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.

  • Step 4

    Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface.  Chill for at least 1 hour (or up to 3 days).

  • Step 5

    Preheat the oven to 400°F. Butter and flour (or use baking spray) 8 cups of a standard size muffin tin or mini loaf tin tray.

  • Step 6

    Fill each cup or mini loaf tin using an ice cream scoop or a large spoon. I always use non-stick pans because I find they bake the best.

  • Step 7

    Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.

  • Step 8

    Bake until cakes are golden, feel springy to the touch, and the tops have domed.

  • Step 9

    Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.

  • Step 10

    Take cakes out (using knife if necessary) and cool on a wired rack.

  • Step 11

    Cakes are best eaten the day of but I have frozen these after baking and stored in an airtight container and thawed before baking and they still tasted great!

Tags:

Toronto Recipes

Raspberry Pistachio Cakes

Pistachio Cakes

Mini Raspberry Pistachio Cakes