Cherry-Pistachio Tea Cakes (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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.
5. Photograph by Andrew Purcell
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