Cherry-Pistachio Tea Cakes – a delicious recipe with pistachios, flour, baking powder, salt, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
4
Stir in the melted butter until just incorporated.
5
Spoon 2 tablespoons batter into each muffin cup.
6
Bake until slightly puffed and just beginning to set, about 8 minutes.
7
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.
8
Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely.
9
Dust with confectioners' sugar.
10
Photograph by Andrew Purcell
389
kcal
Calories
22
g
Fat
42
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup pistachios, 1/3 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.
Yes, Cherry-Pistachio Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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