Warm Pistachio Raspberry Cakes

"Baked in ramekins, this makes a lovely dessert presentation. I love the flavor combination of the pistachios and raspberries! The recipe was printed in a cookbooklet that I received from pines506 in one of our swaps. You can also substitute blanched whole almonds for the pistachios."
 
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Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Spray six ramekins with cooking spray.
  • Combine the nuts, sugar and salt in a food processor; grind finely.
  • Add in the butter, vanilla and eggs.
  • Process until smooth.
  • Add in the flour and pulse just until it's moistened and combined with other ingredients.
  • Do not overmix.
  • Divide the batter among the six ramekins.
  • Sprinkle with raspberries and place on a rimmed baking sheet.
  • Bake at 400 degrees for about 20-25 minutes.
  • The cakes should be firm and pulling away from the sides of the ramekins.
  • These may be served warm or at room temperature.

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