Pistachio Raspberry Tea Cakes Food

RASPBERRY & PISTACHIO TEA CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 15 x 25cm cake tin. Put the pistachios in a food processor with half the sugar and blitz until the nuts are finely chopped. Tip into a bowl, add the remaining sugar and the butter and beat with an electric whisk until creamy. Add the eggs one at a time, then beat in the flour and yogurt until smooth, adding some milk if it's too thick.
• Spoon the batter into the tin, level and bake for 50-55 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then turn the cake out onto a board. Remove and discard the baking parchment, then leave to cool completely. Cut into neat squares.
• To make the icing, put the raspberries in a pan with 2 tbsp water and cook briefly until soft and juicy. Push the mixture through a sieve and discard any pips. Whisk in the sugar until you have a smooth pink icing.
• Pour the icing over the cooled cake, then decorate with the sugar flowers, pearl sugar or sprinkles, if you like. Leave to set before serving.

GLUTEN-FREE PISTACHIO RASPBERRY TEACAKES

Steps:

• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
• Put the shelled pistachios and sugar in a food processor. Pulse a few times to break up the pistachios and then process until the mixture resembles sand, about 30 seconds. Transfer the pistachio mixture to a large bowl. Whisk in the gluten-free baking flour, baking powder and salt.
• Whisk the pistachio oil, almond milk and vanilla in a small bowl. Whisk the wet ingredients into the dry ingredients. Whisk in the egg whites. Gently fold in the crumbled frozen raspberry pieces with a rubber spatula. Evenly divide the batter between the muffin cups. Bake until a toothpick inserted in the middle of a teacake comes out clean, 10 to 12 minutes.
• Remove to a wire cooling rack and serve.

LEMON CAKE WITH RASPBERRIES AND PISTACHIOS

Steps:

• Preheat oven to 350°. Coat a 9" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
• Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
• Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 tablespoons sugar. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. Meanwhile, bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
• Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.
• Do ahead: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.

PISTACHIO-RASPBERRY TEA CAKES

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.

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.

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.

WARM PISTACHIO-RASPBERRY CAKES

Steps:

• Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In a food processor, finely grind nuts with sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse just until moistened (do not overmix).
• Divide batter among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).