Saturday, September 22, 2012

Raspberry Pistachio Tea Cake: Short cut baking!

I don't have much time at home lately, ^^", so I think that I'm in the easy bake mode, haha. 

Actually I wish that I have enough time to make some entremets, something that takes about 3 days to make, hehe, but I want to bake anyway, so I tried my best to bake some easy and delicious sweet. This tea cake is very easy, just pour all the ingredients into the food processor and pulse until just combined, and you get a delicious tea time treat.
For me I really love the taste of pistachio and raspberry, every times that they are together, that sweet will be delicious. But you can change the taste of this tea cake into something that you like too, change into almond and strawberry is another great choice ^^.
Pack the tea cake into a box and enjoy it with a cup of tea (at your office, haha,) it will make you happy even in the busiest day of work.



Raspberry Pistachio Tea Cake
Makes 6-7 cupcakes



60g ............................ unsalted shelled pistachios
125g .......................... sugar
1/2tsp ....................... salt
60g ............................ unsalted butter, room temperature, cut into pieces
1 tsp .......................... pure vanilla extract
2 ................................ large eggs
65g ............................ all-purpose flour
90g ............................ fresh raspberries
20g ............................ slivered or chopped pistachios, for sprinkling

Preheat the oven to 180°C
 Line standard muffin tins with paper liners.


 In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter,  add flour, pulse until just moistened and combined,do not overmix.



Add vanilla, and eggs, and process until smooth. 



Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 25-28 minutes.
Transfer tins to wire racks to cool. Serve warm or at room temperature. 
Cupcakes can be stored up to 2 days at room temperature in airtight containers.




Raspberry Pistachio Tea Cake: Short cut baking!

4 comments:

Bakery cakes said...

Pistachio is one of my favorite dry fruit. I found your cup cakes something different and a short recipe. It looks so delicious and presentation is very nice.

Дани said...

Hi! It looks very delicious! :)

hui said...

these cakes must be delicious ^^! never had pistachio + raspberry combos before.. the colors and pictures are so enticing! (^^)

hui said...

hi pook.. i made these yesterday.. and they were OUTSTANDING!!! ^^ i did however tweak your recipe a little (hope you don't mind ^^) thank you so much for sharing this unassuming but so so wonderful recipe! ^^

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