Sweet Cherry Pistachio Tea Cakes
These Sweet Cherry Pistachio Tea Cakes are the perfect little nutty bites for all those gorgeous summer cherries!
Servings: 12 tea cakes
Calories: 138kcal
Ingredients
- 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
Instructions
- 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.