Recipe Raspberry Pistachio mini almond cakes - Claire Ptak blends savory and sweet in new cookbook
ingredients
- Makes 12 to 16 friands
- 115g (½ cup) butter, melted, plus more for greasing the molds
- 90g (⅔ cup) all-purpose flour
- ¾ teaspoon baking powder
- 50g (7 tablespoons) ground almonds
- 40g (6 tablespoons) ground hazelnuts
- 40g (6 tablespoons) ground pistachios
- 190g (1⅓ cup) confectioners’ sugar
- 5 egg whites, slightly whisked
- 2 teaspoons vanilla extract
- 200g (7 ounces; about 40 to 50) fresh raspberries
- 50g (1¾ cups) slivered pistachios
- confectioners’ sugar, for dusting
instruction
- Preheat the oven to 160°C/320°F (140°C/285°F convection). Butter 12 to 16 friand molds or muffin cups.
- Combine all the ingredients (except the raspberries and slivered pistachios) in the bowl of a food processor and process until foamy (about 1 minute).
- Spoon the mixture into the molds, filling them to about three-quarters full, then top each mold with 2 or 3 raspberries and sprinkle with the slivered pistachios.
- Bake for 15 to 20 minutes, until the tops of the cakes are springy to the touch.
- Leave the cakes to cool slightly in their molds, then remove and dust with confectioners’ sugar. They will keep well in an airtight container for a few days.