These Sweet Cherry Pistachio Tea Cakes are the perfect little nutty bites for all those gorgeous summer cherries!
Who’s lovin’ all the sweet, plump, juicy summer cherries??
I’ve been buying bag after bag. I’ve eaten so many, I’m thinking soon my skin may be changing color like the little girl in Willy Wonka!
I found this recipe in an issue of Food Network Magazine way back in 2012 and I’ve made it numerous times. So since they’re one of my favorites, I needed to share it with you folks.
What I love about these little tea cakes is that they’re an easy, delicious way to use up some of those beautiful summer cherries that are so abundant at the market right now.
I also enjoy that they aren’t overly sugary. The pistachio flavor really stands out.
I’ve also made them with pecans, my favorite, and they’re just as yummy.
These are perfect as a dessert or in the morning with your coffee or tea. You can opt to dust them with confectioners’ sugar or just leave them plain.
So grab some cherries and get your bake on folks! Enjoy!
A Few Cook’s Notes for Sweet Cherry Pistachio Tea Cakes Recipe:
Don’t top each tea cake with a cherry until you see that the tea cake appears puffed and is beginning to set, otherwise the cherry will sink. The sweet spot for my oven was 10 minutes.
I have also made these with pecans instead of pistachios and they’re delicious.
- 1/2 cup pistachios, shelled
- 1/3 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup confectioners' sugar
- 2 large eggs
- 6 Tbsp. unsalted butter, melted
- 12 medium cherries with stems
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tip with paper liners.
- Add the pistachios, flour, baking powder and salt to a food processor. Pulse until finely ground.
- In a large bowl, whisk together the confectioners' sugar and eggs. Add the pistachio mixture until just combined. Stir in the melted butter and mix until just combined.
- Spoon two tablespoons of batter into the prepared muffin pan. Bake until puffed and just beginning to set, about 8-10 minutes. Do not add the cherry earlier or it will sink. Place 1 cherry in the center of each cake. Continue to bake until the cake is springy and the edges are lightly browned, about 10-11 minutes more. Remove from the oven and transfer to a wire rack to cool for about 10 minutes. Remove from pan to cool completely.
Adapted from Foot Network Magazine July/August 2012