Orange Pistachio Tea Cakes Food

ORANGE HONEY PISTACHIO TEA CAKE FOR A HOLIDAY TREAT

Steps:

• Preheat the Oven to 170 C or 325 F. My oven heats up quite fast, so I light it up after I prepare the ingredients as below, and before I begin to mix the batter for the cake.

CHERRY-PISTACHIO TEA CAKES

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.

ORANGE PISTACHIO TEA CAKES

Steps:

• Zest your orange into the sugar, and collect 1 Tablespoon of orange juice. Set aside.
• Cream the butter into the orange zest and sugar.
• Add in the egg and mix until smooth. Add in the orange juice and stir to combine.
• Fold in the flour, salt, cream of tartar, and chopped pistachios.
• Cover and chill for 1 hour.
• Preheat the oven to 350ºF. Line your sheet pan with a silicone baking mat or parchment paper.
• Scoop out 2 Tablespoon sized balls onto your mat. As you scoop, pack the dough into the scoop tightly. The balls should be rounded on top and flat on the bottom.
• Roll just the rounded top of each ball in sugar, and set it back on the pan (flat side down).
• Bake for 15 minutes. Allow to cool for 5 to 10 minutes on the pan before moving to a cooling rack to cool completely.
• Store in an airtight container for up to a week, or freeze for up to 6 months.

PISTACHIO TEA CAKE

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.