Friday, July 24, 2015

Summer Recipe: Cherry-Pistachio Tea Cakes

People in London definitely love their tea, and these portable tea cakes are the perfect pairing with a steaming cup of earl grey. Cherries are especially delicious in the summer and perfect in this recipe.

This recipe is from The Food Network and makes 12 servings.

Cherry-Pistachio Tea Cakes



Ingredients

1/2 Cup Pistachios
1/3 Cup White Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
2/3 Cup Confectioners Sugar
2 Large Eggs
6 Tablespoons Unsalted Butter
12-24 Fresh Cherries

Directions

Preheat oven to 350 degrees and line muffin tin with paper liners. Put pistachios, flour, baking powder and salt in food processor and pulse until ingredients are finely ground. In a second bowl mix together sugar and eggs, then add pistachio mixture. Melt the butter and stir it into the batter until smooth and combined. Spoon batter evenly into muffin cups and bake around 8 minutes or until batter begins to set. Place 1 or 2 cherries in center of cup and continue baking until edges are browned about 10-12 minutes. Remove and allow to cool for about 10 minutes. Dust with powdered sugar, serve and enjoy with a hot cup of tea!


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