Creado con IA
Raspberry Pistachio Tea Cakes
45 min 528 kcal por ración Media
Ingredientes
4 Raciones
- almond flour120 g
- all-purpose flour80 g
- granulated sugar80 g
- baking powder0,5 tsp
- salt0,25 tsp
- eggs2 large
- unsalted butter60 g
- fresh raspberries60 g
- chopped pistachios30 g
Preparación
- 1
Preheat your oven to 180°C (350°F). Grease a mini muffin or tea cake pan with butter or line with paper liners.
- 2
In a medium bowl, whisk together the almond flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
In a separate bowl, lightly beat the eggs. Melt the unsalted butter and let it cool slightly, then add it to the eggs and mix well.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5
Gently fold in the fresh raspberries and chopped pistachios, being careful not to break up the raspberries too much.
- 6
Spoon the batter evenly into the prepared pan, filling each cavity about 3/4 full.
- 7
Bake for 18-22 minutes, or until the tea cakes are golden and a toothpick inserted into the center comes out clean.
- 8
Allow the tea cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
