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Warm Pistachio-Raspberry Cakes

These cakes are bursting with raspberries and nutty pistachio flavor.

  • Prep:
  • 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


  1. 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).

  2. 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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