Pistachio-Raspberry Tea Cakes Recipe

Name: Pistachio-Raspberry Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 cup unsalted shelled pistachios; 1 1/2 cups sugar; 1 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces; 2 teaspoons pure vanilla extract; 4 large eggs; 1 cup all-purpose flour; 1 to 2 containers (6 ounces each) fresh raspberries; 1/4 cup slivered or chopped pistachios, for sprinkling

Servings: persons

Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

1
Preheat oven to 375F.
2
Line standard or mini muffin tins with paper liners; coat liners with cooking spray.
3
In a food processor, finely grind shelled pistachios with the sugar and salt.
4
Add butter, vanilla, and eggs; process until smooth.
5
Add flour; pulse until just moistened and combined (do not overmix).
6
Divide batter evenly among lined cups, filling each three-quarters full.
7
Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios.
8
Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis.
9
Transfer tins to wire racks to cool.
10
Serve warm or at room temperature.
11
Cakes can be stored up to 2 days at room temperature in airtight containers.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick cooking spray, 1 cup unsalted shelled pistachios, 1 1/2 cups sugar, 1 teaspoon salt, and more.

Yes, Pistachio-Raspberry 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.

Pistachio-Raspberry Tea Cakes

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