Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Warm Pistachio-Raspberry Cakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 11, 2021 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 30 mins Servings: 6 These cakes are bursting with fresh raspberries and nutty pistachio flavor. They're best served warm with a dollop of whipped cream. Ingredients Nonstick cooking spray ½ cup shelled unsalted pistachios (or blanched whole almonds) ¾ cup sugar ¼ teaspoon salt 4 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 large eggs ½ 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). Print