Little Pistachio Raspberry Cakes

I love ground nuts in a recipe.

These are more like mini tortes than cakes, because they use very little flour and are mostly ground nuts.

My goal was to make a raspberry dessert, since raspberries were on sale at the market, so I thought this combination would fit the bill.

Some notes:
~ The tops seemed to be getting a little too brown, so I lowered the temperature half way thru the baking time.
~ Don't stress if they sink in the middle a bit.
~ Best eaten after they have completely cooled, so they don't break apart.
~ Don't use too many raspberries or they will be too heavy.

You can also bake this as a cake in a 9" springform pan if you don't want to make mini cakes. Just increase the baking time about 15 minutes more.

Little Pistachio Raspberry Cakes: (makes 11...I know that's an odd number, you may get 12 if you use normal muffin tins!)

1 cup of ground almonds
1 cup of ground pistachios
3/4 cup (1 1/2 sticks butter), softened
1 cup sugar
3 eggs
zest of a whole lemon
1 tsp vanilla
1 tsp baking powder
1/3 cup flour
pinch of kosher salt
handful of raspberries
sliced almonds or pistachios and raw sugar for the top

Grind the almonds and pistachios in food processor (you can also buy almond and pistachio flour/meal at Trader Joe's....cheater).

Mix the butter, sugar, eggs and ground nuts together.
Add in the zest, and vanilla and mix until nice and fluffy.

Add in the dry ingredients and the raspberries at the end. Fold in the fruit gently, so it doesn't get all streaky red.

I use an ice cream scoop to plop even scoops of batter into greased muffin tins or these pretty parchment paper liners.

Spoon some raw sugar (turbinado) on top and some sliced almonds or pistachios.

Bake for 20 minutes at 350F, then turn the oven down to 325F and bake another 25 minutes (45-50 minutes total should be enough, but keep checking them).

Let completely cool in the pan.

They will stay moist for a few days.

Especially good for breakfast or after school snack (my favorite time).

Enjoy!