Warm Pistachio-Raspberry Cakes

Warm Pistachio-Raspberry Cake
Prep Time:
5 mins
Total Time:
30 mins

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


  • 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


  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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