Tuesday, July 17, 2012

Cherry-Pistachio Tea Cakes

Last week I found out that my father had to have unexpected heart surgery - a triple bypass. He went in for a test and the hospital decided to keep him. All of that means last week was full of stress and worry. So what's a stressed-out, worried daughter to do? She cleans and she bakes!

I was looking through my Food Network Magazine (July/August 2012 p.168) and I came across some tasty looking treats. I wanted to make them all but decided on the Cherry-Pistachio Tea Cakes since I had all the ingredients.

They were pretty easy to make and came in handy as a ready-made, tasty breakfast all week. I have to note that the recipe says it will make 12 cakes but I only got 8 out of the recipe. I guess when they say use 2 tablespoons of batter per cake they mean scant tablespoons. Any way you look at it, they were pretty good.

Cherry-Pistachio Tea Cakes
Makes: 12 tea cakes

1/2 cup pistachios
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup confectioners' sugar, plus more for dusting
2 large eggs
6 tablespoons unsalted butter, melted
12 to 24 medium cherries with stems

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
2. Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
3. Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
4. Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar.

De-stress and Enjoy!

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