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Gallery Warm Pistachio-Raspberry Cakes Recipe Summary prep: 5 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist Nonstick cooking spray 1/2 cup shelled unsalted pistachios (or blanched whole almonds) 3/4 cup sugar 1/4 teaspoon salt 4 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 large eggs 1/2 cup all-purpose flour, (spooned and leveled) 1 cup fresh raspberries
Gallery Warm Pistachio-Raspberry Cakes
Recipe Summary prep: 5 mins total: 30 mins Servings: 6
Gallery
Warm Pistachio-Raspberry Cakes
Warm Pistachio-Raspberry Cakes
Warm Pistachio-Raspberry Cakes
Recipe Summary prep: 5 mins total: 30 mins Servings: 6
Recipe Summary
prep: 5 mins total: 30 mins
Servings: 6
prep: 5 mins
total: 30 mins
prep:
5 mins
total:
30 mins
Servings: 6
6
Ingredients
Ingredients
- Nonstick cooking spray 1/2 cup shelled unsalted pistachios (or blanched whole almonds) 3/4 cup sugar 1/4 teaspoon salt 4 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 large eggs 1/2 cup all-purpose flour, (spooned and leveled) 1 cup fresh raspberries
Directions
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).
Reviews
Add Rating & Review
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All Reviews for Warm Pistachio-Raspberry Cakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Warm Pistachio-Raspberry Cakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
