WARM PISTACHIO-RASPBERRY CAKES

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Warm Pistachio-Raspberry Cakes image

These cakes are bursting with fresh raspberries and nutty pistachio flavor. They're best served warm with a dollop of whipped cream.

Provided by Martha Stewart

Categories     Cake Recipes

Time 30m

Number Of Ingredients 9

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

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).

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