Raspberry & Pistachio Mini Cakes
These little cakes are the perfect thing to have with a good cup of tea or as an anytime-of-day cheeky snack. They contain ground almonds and pistachios which makes them incredibly moreish.
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Grease a mini cake silicone baking mold
Melt <quantity>100<unit>g</unit></quantity> of butter in a small saucepan and set aside to cool down
Blend <quantity>42<unit>g</unit></quantity> of pistachio nuts together with <quantity>80<unit>g</unit></quantity> of powdered sugar in a food processor until you obtain a fine powder
Transfer to a bowl and add <quantity>42<unit>g</unit></quantity> of all-purpose flour
Add <quantity>42<unit>g</unit></quantity> of ground almonds and a pinch of salt
Combine the dry ingredients
Whisk <quantity>75<unit>g</unit></quantity> of egg whites in a bowl until they become frothy
Add the egg whites and melted butter to the dry ingredients. Mix until well combined
Fill a piping bag with the batter
Roughly chop <quantity>8<unit>g</unit></quantity> of pistachio nuts into chunky bites
Pipe the mixture into the baking mold, filling 2/3 of each hole
Top each cake with the chopped pistachios and raspberries to taste, pressing them lightly into the dough
Bake for 20m until they grow and get a nice golden color. Let the cakes cool down a bit before removing from the mold
Sprinkle with powdered sugar to taste. The raspberry & pistachio mini cakes are ready
Enjoy!
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