Mini Raspberry Pistachio Cakes 11 Steps
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.
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.
Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.
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).
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.
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.
Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.
Bake until cakes are golden, feel springy to the touch, and the tops have domed.
Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.
Take cakes out (using knife if necessary) and cool on a wired rack.
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!