So of course whenever I do a Jane Austen mystery, I have to pair with something Regency, Jane Austen, or tea party related.
This recipe comes from a Food Network Magazine.
- 1/2 Cup of Pistachios
- 1/3 Cup of Flour
- 1 Teaspoon of Baking Powder
- 1/4 Teaspoon of Salt
- 2/3 Cup of Powdered Sugar, plus more for dusting
- 2 Large Eggs
- 6 Tablespoons Unsalted Butter, Melted
- 12-24 Medium Cherries with Stems
- Preheat the oven to 350 degrees F.
- Line a 12-cup muffin tin with paper liners.
- Pulse the pistachios, flour, baking powder, and salt in a food processor or blender until finely grounded.
- Whisk the powdered sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined.
- Stir in the melted butter until just incorporated.
- Spoon 2 tablespoons of 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, 10-12 minutes.
- Transfer to a rack and let cool 10 minutes in the pan, then remove from pan to cool completely.
- Dust with powdered sugar.
Thoughts After Baking:
So instead of using fresh cherries I used frozen ones.
Yeah, they did not turn out right. The cake part was good, but the cherries kind of leaked in them.
As soon as cherries are back in season, I am going to remake them and update this post. I’m sure these will be fantastic.
For more Food Network Magazine recipes, go to Garden Pasta Salad with Bocconcini
For more tea party recipes, go to Harvest Pumpkin Scones
For more desserts, go to Strawberry Milkshake
For more dishes featuring cherries, go to Chocolate Covered Cherry Delights
For more cupcakes, go to King Arthur Carrot Cake or Cupcakes