Warm Pistachio-Raspberry Cakes
These cakes are bursting with raspberries and nutty pistachio flavor.
- Total Time:
- Servings: 6
Source: Everyday Food, March 2005
- 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
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).