Pistachio & Raspberry Mini Cakes by @ravneeteats

34 min

9 servings

🥜

65 g

Ground pistachios

🌰

65 g

Ground almonds

🍬

100 g

Icing sugar

🌾

50 g

Plain flour

🧂

1 g

Salt

🧈

80 g

Unsalted butter

🥚

120 g

Egg whites

🫐

18

Raspberries

🌰

20 g

Flaked almonds

  1. Preheat

    Preheat the oven to 160°C fan (180°C conventional).

  2. Melt
    • unsalted butter

    Melt 80 g unsalted butter, then set it aside to cool slightly.

  3. Grease
    • unsalted butter

    Grease all 9 wells of the muffin tin with a little of the melted unsalted butter.

  4. Sift
    • icing sugar

    Sift 100 g icing sugar and 50 g plain flour into the mixing bowl.

  5. Add
    • ground pistachios
    • ground almonds
    • salt

    Add 65 g ground pistachios, 65 g ground almonds, and 1 g salt to the bowl.

  6. Whisk
    • Ground almonds
    • Icing sugar
    • Salt

    Whisk the dry ingredients until evenly combined.

  7. Pour
    • unsalted butter
    • egg whites
    • Ground almonds

    Pour the cooled melted unsalted butter and 120 g egg whites over the dry mixture.

  8. Mix

    Mix the batter until smooth and no dry pockets remain.

  9. Divide

    Divide the batter evenly among the 9 prepared muffin-tin wells.

  10. Place
    • raspberries
    • flaked almonds

    Place 2 raspberries into each cake and scatter 20 g flaked almonds over the tops.

  11. Bake

    Bake for 18 to 20 minutes until the cakes are risen, golden, and a skewer comes out clean.

  12. Cool

    Cool the mini cakes in the muffin tin before removing and serving.

Pistachio & Raspberry Mini Cakes by @ravneeteats

34 min

9 servings

🥜

65 g

Ground pistachios

🌰

65 g

Ground almonds

🍬

100 g

Icing sugar

🌾

50 g

Plain flour

🧂

1 g

Salt

🧈

80 g

Unsalted butter

🥚

120 g

Egg whites

🫐

18

Raspberries

🌰

20 g

Flaked almonds

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C fan (180°C conventional).

  2. Step 2/12

    Melt 80 g unsalted butter, then set it aside to cool slightly.

    🧈unsalted butter
    🥣mixing bowl

  3. Step 3/12

    Grease all 9 wells of the muffin tin with a little of the melted unsalted butter.

    🧈unsalted butter
    🧁muffin tin
    🖌️pastry brush

  4. Step 4/12

    Sift 100 g icing sugar and 50 g plain flour into the mixing bowl.

    🍬icing sugar
    🌾plain flour
    🧺fine-mesh sieve
    🥣mixing bowl

  5. Step 5/12

    Add 65 g ground pistachios, 65 g ground almonds, and 1 g salt to the bowl.

    🥜ground pistachios
    🌰ground almonds
    🧂salt
    🥣mixing bowl
    ⚖️kitchen scale

  6. Step 6/12

    Whisk the dry ingredients until evenly combined.

    🥣mixing bowl
    🥄whisk

  7. Step 7/12

    Pour the cooled melted unsalted butter and 120 g egg whites over the dry mixture.

    🧈unsalted butter
    🥚egg whites
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/12

    Mix the batter until smooth and no dry pockets remain.

    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/12

    Divide the batter evenly among the 9 prepared muffin-tin wells.

    🧁muffin tin
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/12

    Place 2 raspberries into each cake and scatter 20 g flaked almonds over the tops.

    🫐raspberries
    🌰flaked almonds
    🧁muffin tin

  11. Step 11/12

    Bake for 18 to 20 minutes until the cakes are risen, golden, and a skewer comes out clean.

    🧁muffin tin

  12. Step 12/12

    Cool the mini cakes in the muffin tin before removing and serving.

    🧁muffin tin

Composition

Ingredients

Types

Nuts, Baking, Sweeteners, Grains, Seasonings, Dairy, Fats, Eggs, Fruit, Berries, Toppings

Ingredients

Ground pistachios, Ground almonds, Icing sugar, Plain flour, Salt, Unsalted butter, Egg whites, Raspberries, Flaked almonds

Notes

Icing sugar (sieved), Plain flour (or gluten free plain flour), Unsalted butter (melted), Egg whites (from 4 medium or 3 large eggs)

Allergens

Tree nuts, Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

220 kcal

Macro nutrients

Protein: 4.4g, Carbohydrates: 20.8g, Sugars: 13.2g, Fat: 14.1g, Saturated fat: 4.5g, Fiber: 1.7g, Salt: 0.12g

Nutritional Information

Minerals

Calcium: 31mg, Iron: 0.8mg, Potassium: 92mg, Magnesium: 28mg, Sodium: 48mg

Vitamins

Vitamin E: 2.4mg, Vitamin B2: 0.1mg, Vitamin C: 1.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

19 minutes

Overall

34 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

muffin tin, mixing bowl, fine-mesh sieve, whisk, rubber spatula, kitchen scale, pastry brush

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Party, Afternoon tea, Celebration, Potluck, Picnic

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

French, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Light, Crisp-topped, Nutty

Flavors

Sweet, Nutty, Buttery, Fruity, Tart, Pistachio

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight container,Store in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Allow cakes to cool completely before storing), freezer : 90 days (Wrap each cake tightly,Place wrapped cakes in a freezer-safe airtight container,Freeze without added fresh raspberry garnish if possible)