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Categories:Viewed: 88 - Published at: a year ago
Ingredients
- 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
Method
- 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 until finely ground.
- 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.
- 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.
- Photograph by Andrew Purcell
