CHERRY-PISTACHIO TEA CAKES
Provided by Food Network Kitchen
Time 35m
Yield 12 tea cakes
Number Of Ingredients 8
Steps:
- 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.
MINI PISTACHIO TEA CAKES
Adapted from a recipe at Serious Eats, which was adapted from _Bite-Size Desserts_ by Carole Bloom. http://tinyurl.com/nmcbgn
Provided by DrGaellon
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Place a rack in the upper third. Place 2 mini-muffin tins (2" diameter cups, 24 total) on a cookie sheet. If your muffin tins are not non-stick, spray liberally with non-stick spray.
- NOTE: If you cannot find pistachio paste ready-made, you can make your own; combine 1/4 cup shell-less unsalted pistachios and 1/4 cup powdered sugar in a food processor. Process until nuts are finely ground, then add 1-3 tbsp water, until the desired consistency is achieved. (This will probably make a little more than you need.).
- Beat the butter with a stand or hand mixer until fluffy, about 2 minutes. Add the sugar and beat until smooth. Scrape the bowl with a rubber spatula, then add pistachio paste and vanilla. Beat until smooth again. Add the eggs one at a time, blending well after each addition and scraping the sides of the bowl often.
- Sift the flour and salt in a bowl. Add half the dry ingredients to the wet and blend well; add the remaining dry and blend well again. Divide batter evenly amongst the muffin cups. Place 3 pistachios into each muffin cup; do not press down.
- Bake 13-15 minutes until light golden brown and a toothpick inserted in the center of one cup comes out clean. Place on a rack to cool completely, then remove from pan. Dust tops with confectioner's sugar before serving.
- Leftovers will last 4 days at room temperature, wrapped airtight in foil. They may also be frozen up to 4 months, wrapped in several layers of plastic wrap and foil. Defrost frozen cakes in refrigerator overnight, then bring up to room temperature before serving.
Nutrition Facts : Calories 72.7, Fat 4.3, SaturatedFat 2.1, Cholesterol 28.1, Sodium 25.4, Carbohydrate 7.5, Fiber 0.3, Sugar 5, Protein 1.3
PISTACHIO TEA CAKE
This one I received from a friend long ago and it has been part of my St. Paddy's Day table ever since.
Provided by Julie Bs Hive
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first 5 ingredients in a large bowl and beat well.
- In a small bowl mix the nuts, sugar and cinnamon.
- In a lightly greased bundt pan, pour 1/3 batter and 1/2 nut mixture. Repeat ending with the last of the batter. You should have batter, nuts, batter, nuts, batter. And don't worry if layers are not even, it will all work out in the end.
- Bake for 50 minutes to 1 hour in a 350° oven. Cool completely before removing from pan.
- Serve as is or simply dust with confectioners' sugar.
PISTACHIO-RASPBERRY TEA CAKES
These pistachio-raspberry tea cakes are sure to satisfy your sweet tooth. They call for basic pantry staples like flour, sugar, and vanilla extract, plus fresh raspberries and slivered pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 15 standard or 36 mini cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
- Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.
MINI PISTACHIO BUNDTS
Mini but mighty, these rich, Middle Eastern-inspired rings are made with half flour, half ground pistachios (for a vivid-green color, seek out the blanched Sicilian variety), and flavored with pistachio extract and aromatic orange-flower water. While optional, chopped nuts and rose petals are the classic toppings on a Persian love cake and make for an extra pretty presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 2h30m
Yield Makes 6
Number Of Ingredients 14
Steps:
- For the Cake: Preheat oven to 325°F with a rack in center. Brush the hollows of a mini Bundt pan with butter. Dust with flour, tapping out excess. Whisk together egg and yolk, milk, nut extract, and orange‐flower water.
- Pulse pistachios in a food processor until finely ground. Add confectioners' sugar; pulse to combine. Transfer mixture to the bowl of a mixer fitted with the paddle attachment and add flour, baking powder, and salt. Beat on low speed to combine.
- Continue beating while gradually adding butter until mixture is crumbly, 1 to 2 minutes. Slowly add half of milk mixture; increase speed to medium and beat until light and fluffy, 1 to 2 minutes. Slowly add remaining milk mixture and beat, scraping down bowl as needed, until incorporated, about 15 seconds.
- Divide batter evenly among hollows of prepared pan (using a piping bag fitted with a coupler or a plain large tip makes neat work of this). Bake until tops are light golden and spring back when lightly touched, about 30 minutes.
- Let cool in pan on a wire rack 10 minutes, then turn out onto rack and let cool completely, about 30 minutes. (Cakes can be stored unglazed, wrapped in plastic, at room temperature up to 2 days.)
- For the Glaze: Whisk milk into sugar until mixture has the consistency of thick white glue. Stir in orange‐flower water. Glaze can be stored in an airtight container at room temperature up to 1 week.
- Spoon glaze over tops of cakes, allowing it to drip down sides. Sprinkle with chopped pistachios and rose petals; let stand until set, about 30 minutes.
PISTACHIO-RASPBERRY TEA CAKES
Steps:
- Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
- Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.
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- Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste. Add all-purpose flour, whole-wheat flour, matcha and salt and pulse a few times to blend.
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