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.
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.
RASPBERRY & PISTACHIO TEA CAKE
Add raspberry icing to this pistachio tea cake and you'll not only get a lovely pop of colour but fabulous flavour too. It's perfect for afternoon tea
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PISTACHIO PUDDING CAKE
Everyone who's ever tried this moist, one-of-a-kind cake can't believe it's a mix. The dessert is perfect for St. Patrick's Day...and you won't need the luck of the Irish to whip it up! -Suzanne Winkhart, Bolivar, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.
Nutrition Facts : Calories 482 calories, Fat 28g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 555mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
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
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